Steamed Mussels With Leeks And Carrots


  • 2 lbs mussels, debearded and scrubbed
  • 8 oz dry white wine
  • 1 oz chopped garlic
  • 1/2 tsp black pepper
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 oz sliced leeks
  • 2 oz sliced carrots
  • 4 oz butter
  • 1 tbsp fresh parsley, chopped


Combine the mussels, wine, garlic, thyme, bay leaves, leeks, and carrots in a large pan.
Cover the pan and bring to a boil. Steam until mussels open.

Remove the mussels and arrange them in 2 large soup bowls.

Cook the liquid until it reduces by half. Pour the sauce over the mussels.

Garnish with parsley.

Yield: 2 servings