Creamy Garlic & Leek Mussels

The creamy sauce in this dish pairs perfectly with the fresh seafood

Serves: 4
Prep: 20 mins
Cook: 12 mins


2kg mussels
50g butter
2 – 3 leeks, shredded
2 sticks celery with leaves, sliced
1 red chilli, deseeded and finely chopped
1 clove garlic, chopped
freshly ground black pepper
300ml vermouth
1 x 150g packet Boursin garlic & herb
fresh chopped celery leaves and flat leaf parsley, to garnish


1.Fresh mussels should always be tightly closed, if not tap with the back of a knife and if it does not close, discard. Discard any with cracked shells. Under cold running water scrub mussels to remove barnacles and beards.
2.Melt the butter in a large deep saucepan and sauté the leeks, celery, celery leaves, chilli and garlic for 2 minutes. Add the vermouth and Boursin garlic and herb and stir until smooth. Add the mussels, stir, cover and bring to the boil. Simmer for 7 minutes, shaking pan once during cooking, until the mussels have opened. If the mussel is closed, please discard and do not eat.
3.Remove from the heat and divide between warm serving bowls discarding any unopened shells. Scatter over celery and parsley and serve immediately with fresh crusty bread. Calories per portion: 778 Cost per portion: £4.25

One Response to Creamy Garlic & Leek Mussels

  1. sheila says:

    make this all the time, just wonderful

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