1 lb mussels
1/4 cup diced white onion
1/4 cup julienned leek
1 teaspoon garlic puree
3 sprigs thyme
1/2 cup cream
2 oz cubed butter
1/4 cup white wine
Preparing the mussels
Rinse and scrub mussels under cold running water
De-beard the mussel by grasping the membrane between your thumb and forefinger and pull it downwards towards the hinged-end of the mussel shell
Pull the membrane firmly off of the shell and discard
Cooking the mussels
Sautee leeks and onions in pan with half the butter until softened
Add garlic and cook for another 30 seconds
Add mussels, white wine and thyme
Cover, cook mussels until 75 per cent have opened, remove lid and add cream
Slightly reduce cream while cooking mussels until the remainder open
Knock on remaining closed mussels with a wooden spoon a few times. If they don’t immediately open, discard.
Serve in a deep pot with your favorite bread for dipping and patat friet