Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter – a delicious recipe with mussels, Extra-virgin olive oil, butter, leeks, garlic, thyme. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse the mussels under cold running water while scrubbing with a vegetable brush.
2
Remove the stringy mussel beards with your thumb and index finger as you wash them.
3
Discard any mussels with broken shells.
4
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat.
5
Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes.
6
Add the mussels and give everything a good toss.
7
Add the white wine.
8
Cover and steam over medium-high heat for 10 minutes, until the mussels open.
9
Stir occasionally so that all the mussels are in contact with the heat.
10
Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate.
11
Season with salt and pepper.
12
Sprinkle with the parsley and serve immediately.
236
kcal
Calories
9
g
Fat
36
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 pounds mussels, Extra-virgin olive oil, 3 tablespoons butter, 2 leeks, white parts only, finely chopped, and more.
Yes, Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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