This recipe for Mussels with garlic, leeks and white wine is a traditional French recipe but, I have added my own ingredient quantities and cooking times. It’s been years since we have had mussels and it was a real treat to have them for lunch recently. Very easy and makes you feel like you were sitting in a wonderful French bistro.

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  • Course Lunch, Shellfish
  • Cuisine French
  • Keyword 15 Minute Meal, 5 Ingredients or Less, Delicious, Fall-Winter, Flavor
Servings Prep Time Cook Time
2 people 5 minutes 15 minutes
Passive Time Total Time
20 minutes
Servings Prep Time Cook Time
2 people 5 minutes 15 minutes
Passive Time Total Time
20 minutes
Degree of Difficulty
  • 2 lbs live mussels in their shells
  • 1 tbspn olive oil
  • 1/2 tbspn kosher salt
  • 1 tspn ground black pepper
  • 2-3 whole shallots peeled and chopped, or 1 leek, washed and white and light green parts sliced into 1/2" slices
  • 5 cloves garlic peeled and grated
  • 1 small carrot cut into thin strips with a potato peeler (optional)
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 4 tbs unsalted butter
  • 1 demi loaf baguette
  • Garnish
  • 5-6 sprigs fresh parsley sprigs chopped
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat in a medium sized sauce pan.
  3. Clean and chop either a stalk of leek into thin slices, or peel and chop 2 medium shallots, peel and slice carrot into thin strips with a potato peeler and add to the olive oil/butter
  4. Grate 5 cloves of peeled garlic and add to leeks/shallots and carrot mixture and stir to combine. Season with salt and freshly ground black pepper then reduce heat, cover and sweat the vegetables until they are soft, about 8 - 10 minutes.
  5. When vegetables are soft, increase heat to medium high, add mussels all at once, then 1/2 cup dry white wine, 1/2 cup heavy cream, 2 remaining tablespoons of butter. Stir to combine, then cover the pan with a lid and allow to steam until the mussels open, about 3-4 minutes. Discard any un-opened mussels, and ladle mussels into deep bowls, be sure to add a generous amount of the broth, garnish with fresh chopped parsley.
  6. Serve with slices of fresh baguette.

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