Instructions: Melt butter in heavy large pot over medium heat. Add leek; saute 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.

Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with remaining 2 tablespoons parsley.

This recipe yields 2 servings;

can be doubled.

Comments: Serve these mussels with a frisee salad dressed with red wine vinaigrette. Add French fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.