Mussels In White Wine Cream Sauce

• 10 g butter
• 1/2 None leek, sliced
• 2 None shallots, finely diced
• 2 kg mussels
• 2 stems thyme, chopped
• 1 stalk parsley, chopped
• 200 ml dry white wine
• 150 g double cream
• 1 tsp cornflour, mixed with 2 tbsp cold water
• 1 bunch chives, chopped

1. Heat butter in a pan and saute the leek and shallots for about 4 minutes. Add the mussels, thyme and parsley, give it a good stir then pour in the wine and about 1/2 cup of water. Cover and simmer for about 8 minutes until the mussels have opened.
2. Pour mussels into a colander, retaining the cooking liquid. Discard the unopened mussels, keeping the opened ones warm. Heat the saved cooking liquid in a pan, add the cream and bring to a boil. Stir in the cornstarch mixture and cook for 2-3 minutes until slightly thickened.
3. Season with salt and pepper then stir in the chives. Place the mussels in serving bowls then pour over the sauce and serve.

butter, shallots, mussels, thyme, parsley, white wine, double cream, cornflour, chives

Taken from recipes-plus.com/api/v2.0/recipes/20062 (may not work)