mussels with a lemony leek cream mustard sauce

If you can’t tell, we’re obsessed with seafood around here. Love it in all iterations.

I especially love a big bowl of shellfish simmered in a yummy broth.

It’s the perfect light summer meal.

Or comforting fall dish.

Or entertaining star.

Whatever. Whenever.

And, let’s not forget… this is easy.

Ingredients:

1 lbs fresh mussels

3 Tbsp ghee

3 leeks, halved and rinsed (approx. 1 rounded cup)

2 Tbsp dijon mustard

1/2 white wine

1/4 cup cream

Directions:

Dump your mussels in a strainer, and run under water. Rinsing each mussel thoroughly. Discard any mussles that do not close when rinsed.

Set aside to drain.

In a large brazier, melt ghee over medium heat. Once melted, add leeks. Stirring occasionally, sauté until leeks are slightly opaque.

Whisk in dijon. Then add in white whine. Bring to a boil, and turn down to simmer.

Whisk in cream.

Add mussels and cover. Cook until mussels have fully opened. About 3 - 5 minutes. Remove from heat, and discard any mussels that did not open.

Serve on own, or with bread or fries.