Mussels with White Wine and Leeks

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Mussels with White Wine and LeeksRecipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Be sure to grab a loaf of crusty bread to serve with the mussels. Silky, savory broth like this is made for sopping.

Serves 4 (serving size: 12 mussels and about 1/4 cup liquid)


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2 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/4 cups thinly sliced leek
3/4 cup dry white wine
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 pounds small mussels, cleaned
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Heat butter and olive oil in a large stockpot over medium-high heat. Add leek to pan; cook 1 to 2 minutes or until softened, stirring occasionally. Add wine, lemon rind, and juice to pan; bring to a simmer, and cook 2 minutes.

2. Add mussels to pan. Cover; cook 3 minutes or until mussels open, gently shaking pan 1 to 2 times during cooking. Remove pan from heat.

3. Spoon mussels into a large shallow serving bowl. Stir salt and pepper into broth, and pour over mussels in bowl. Serve immediately.

Created date

October 2015

Nutritional Information

Calories 265
Fat 14 g
Satfat 5.7 g
Monofat 5.1 g
Polyfat 1.6 g
Protein 18 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 61 mg
Iron 7 mg
Sodium 556 mg
Calcium 59 mg