Mussels In White Wine Cream Sauce - cooking recipe

Ingredients

10 g butter
1/2 None leek, sliced
2 None shallots, finely diced
2 kg mussels
2 stems thyme, chopped
1 stalk parsley, chopped
200 ml dry white wine
150 g double cream
1 tsp cornflour, mixed with 2 tbsp cold water
1 bunch chives, chopped

Preparation

Heat butter in a pan and saute the leek and shallots for about 4 minutes. Add the mussels, thyme and parsley, give it a good stir then pour in the wine and about 1/2 cup of water. Cover and simmer for about 8 minutes until the mussels have opened.
Pour mussels into a colander, retaining the cooking liquid. Discard the unopened mussels, keeping the opened ones warm. Heat the saved cooking liquid in a pan, add the cream and bring to a boil. Stir in the cornstarch mixture and cook for 2-3 minutes until slightly thickened.
Season with salt and pepper then stir in the chives. Place the mussels in serving bowls then pour over the sauce and serve.