If you're looking for a delightful and easy-to-prepare appetizer that's sure to impress your guests, creamy mussel and leek appetiser is the perfect choice. This delectable dish combines the briny flavor of mussels with the delicate sweetness of leeks, all enveloped in a rich and creamy sauce. With just a few simple ingredients and minimal effort, you can whip up this elegant appetizer that's perfect for any occasion, from casual get-togethers to formal dinner parties.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY GARLICKY MUSSELS
Steps:
- Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
- Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
- Serve with plenty of crusty French bread to dip in the sauce.
CREAMY MUSSEL AND LEEK APPETISER
We went out to eat right after Christmas and ate at one of our favourite hotels that do a Sunday brunch. I tried this mussel dish that they served in little espresso cups that was totally gorgeous. I told others in our party that they had to try them and everyone agreed that they were gorgeous. I tried to recreate them the other night as appetisers and they got the same response from all around the table that they were really good. I thought I had got it pretty close to the ones we tried at the brunch. I filled little ramekins with the mixture and garnished a plat with some salad greens and served a bread roll on the side and it made for a wonderful appetiser. They would also be great served at a party in little espresso cups like the hotel, I fell in love with the idea and plan to try it this way at our next big gathering.
Provided by The Flying Chef
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
- Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
- Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
- Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
- Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.
- Add the mussels to leek mix, stir to combine.
- In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.
- Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min's until browned and bubbly.
MUSSELS WITH LEEKS, SAFFRON AND CREAM
Provided by Janet Fletcher
Categories Milk/Cream Shellfish Appetizer Quick & Easy Mussel Saffron Leek Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 main course servings or 8 appetizer servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
- Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
MUSSELS WITH PERNOD AND CREAM
Categories Milk/Cream Shellfish Appetizer Steam Quick & Easy Mussel Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
MUSSELS AND SWEET LEEKS
Make and share this Mussels and Sweet Leeks recipe from Food.com.
Provided by susie cooks
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and olive oil in a large pan.
- Saute leeks and garlic until very soft, about 5 minutes.
- Add wine and turn up heat, for about 1 minute, until alcohol smell disappears.
- Add cream and bring back to a boil.
- Add mussels.
- Cover and cook until all mussels have opened.
- Discard any mussels that remain closed.
- Serve in a large bowl with crusty bread.
- Enjoy!
Nutrition Facts : Calories 528.1, Fat 30.1, SaturatedFat 12.7, Cholesterol 135.6, Sodium 892.4, Carbohydrate 22.5, Fiber 1.4, Sugar 3, Protein 35.8
COLD AND CREAMY MUSSEL SOUP
From "Jane Brody's Good Seafood Book". I have not yet had the opportunity to make this, as I live in a landlocked desert state, but would love to know how it works out if you make it. Fresh tarragon, not dried, would be a must for a recipe like this.
Provided by zeldaz51
Categories Mussels
Time 20m
Yield 420 serving(s)
Number Of Ingredients 9
Steps:
- Prepare mussels by debearding and rinse them well. Place them in a pot that has a lid. Add the water, cover, and bring to as boil over high heat. Steam the mussels for 5 to 7 minutes, or until they open and are just cooked. They should be tender.
- Remove mussels from the cooking pot with a slotted spoon and set them aside to cool. Strain the cooking liquid through several layers of cheesecloth and reserve one cup of it (freeze the rest for other uses).
- Remove the meat from the shells and discard the shells.
- To prepare the soup, whisk the yogurt in a large bowl until it is smooth, then stir in the cup of reserved cooking liquid, mustard, sugar, pepper, 4 teaspoons of the tarragon, and the Pernod. Add the mussel meat. Chill the soup; add the diced cucumber before serving and serve in shallow bowls, each garnished with 1/2 teaspoons of the remaining tarragon.
Nutrition Facts : Calories 2.7, Fat 0.1, Cholesterol 0.8, Sodium 6.8, Carbohydrate 0.2, Sugar 0.1, Protein 0.3
MUSSELS WITH LEEKS & SAFFRON
Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch
Provided by Diana Henry
Categories Lunch, Starter
Time 55m
Number Of Ingredients 10
Steps:
- Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
- Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
- Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
STEAMED MUSSELS WITH LEEKS, THYME & BACON
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
Provided by Barney Desmazery
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.
Nutrition Facts : Calories 377 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Protein 24 grams protein, Sodium 2.76 milligram of sodium
APPETIZER MUSSELS
What timing! Although I have eaten mussels many times, October 17 was the very first time I cooked them, and (if I do say so myself!) they were great. A friend and I ate every last one, and he raved about the flavor the whole time. This is my own recipe.
Provided by CASEY52
Categories Appetizers and Snacks Seafood
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
- Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
- Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
- Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 10.5 g, Cholesterol 42.4 mg, Fat 12 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 7.3 g, Sodium 370.8 mg, Sugar 3.2 g
CREAMY MUSSELS
This dish is based on classic moules mariniere, with a bit of cream added.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
- Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.
CREAMY MUSSEL STEW WITH PEAS, FENNEL AND LEMON
This complexly flavored, multitextured, slightly sweet dish of mussels is an elegant meal that can easily be doubled for a dinner party.
Provided by Melissa Clark
Categories dinner, easy, main course
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Chop and reserve 1/4 cup fennel fronds. Peel and discard the outer layers from the bulb, then finely chop the bulb and coarsely chop the stems.
- Heat the oil in a large pot over medium-high heat. Add the chopped fennel bulb, leek and garlic cloves. Cook until the fennel and leek are golden, 5 to 7 minutes. Add the pepper flakes and cook 30 seconds. Stir in the fennel stems, wine and Pernod. Cook, stirring to scrape up any browned bits from the bottom of the pan, 2 minutes.
- Add the mussels to the pot. Cover tightly and cook until most of the mussels have opened, 5 to 7 minutes (discard any remaining closed mussels). Transfer to a large bowl and cover loosely with foil.
- Heat the broiler. Strain the liquid in the pot through a fine sieve into a small saucepan, pressing down on the solids with a spoon. Add the stock and bring to a simmer over medium heat. Stir in the peas and cook until just tender, 2 to 3 minutes. Whisk in the crème fraîche, lemon zest, salt and chopped fennel fronds. Cover to keep warm.
- Drizzle the bread with oil and place it under the broiler until just golden, about 1 minute. Place a slice of bread into each of two bowls. Mound the mussels on top of the bread, then ladle the broth over everything.
STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.
Provided by DJFoodie
Categories World Cuisine Recipes European Greek
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
- Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
- Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
- Choose fresh mussels: Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
- Scrub the mussels thoroughly: Before cooking, scrub the mussels with a stiff brush to remove any dirt or debris.
- Use a large pot: Mussels will release a lot of liquid as they cook, so make sure you use a pot that is large enough to accommodate them.
- Don't overcrowd the pot: Overcrowding the pot will prevent the mussels from cooking evenly.
- Cook the mussels just until they open: Overcooking the mussels will make them tough and rubbery. Cook them just until they open, about 5-7 minutes.
- Serve the mussels immediately: Mussels are best served immediately after they are cooked. They can be served with a variety of dipping sauces, such as melted butter, white wine sauce, or garlic butter.
Conclusion:
This creamy mussel and leek appetizer is a delicious and elegant dish that is perfect for any occasion. The mussels are cooked in a creamy sauce with leeks, white wine, and garlic, and they are served on top of a bed of crispy crostini. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special appetizer, give this creamy mussel and leek appetizer a try.
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