This week at my producers market my seafood guy had some mussels that looked nice. So I took home a sac (1kg) and cooked them in the traditional french method.  It’s actually quick and easy.  If you have never tried them at home before, then give this a shot sometime.   I didn’t have any shallots, so I used a few small leeks and it was just fine.

Mussels in White Wine and Garlic Cream Sauce

1 Kg of Mussels cleaned

1 Shallot ( 1-2 small leeks; just the whites)

4-5 Cloves of Garlic

3 Cups of White Cooking Wine

1 Cup of Creme (20cl)

2 tbs of Butter

1. Finely mince the shallot and garlic
2. Put the butter in a large pot on med heat; once melted add the shallot
3. After a few minutes add the garlic for about 1 minute before adding the wine.
4. Let the wine cook down for 5 minutes or so, then add the mussels and place the lid on the pot.
5. Stir after 3 minutes and again after another 3 minutes and continue until most of them are open, not more than 10 minutes.
6. Place the mussels into your bowls
7. Add the cream to the liquid and pour over the mussels (if your cream is cold, make sure to let the sauce warm up again first)

**Accompany with french bread sliced and drizzled with olive then toasted under the broiler