Serves 2


  • 2 lb, Mussels, clean and debearded
  • 6 cloves, Garlic, thinly sliced
  • 2 ea, Leeks, thinly sliced 
  • ¾ C, Unsalted Butter
  • 3 Tbsp, White Wine
  • 1 Tbsp Sabatino Tartufi White Truffle Olive Oil
  • ½ Cup, Heavy Cream
  • ¼ Cup, Parsley, chopped
  • 1 Tbsp, Tarragon, chopped
  • French Baguette


  1. Slice baguette into ¼” slices. Soften ¼ cup of butter and spread evenly on both sides. Toast bread in a skillet until golden brown. Remove from heat and rub both sides with garlic. Set aside.
  2. In a large pot, bring the remaining ½ cup of butter to a foam. Add leeks and garlic. Saute over medium heat until soft, refraining from browning. Increase heat to high then add white wine and muscles. Cover with lid and cook until mussels have opened, about 2 minutes. 
  3. Remove opened mussels and set aside. Add heavy cream to the pot and reduce by half. Once reduced, turn down heat then add parsley, tarragon, and Sabatino White Truffle Olive Oil. Add mussels back to the pot and mix to cover in sauce. 
  4. Add mussels and sauce to a bowl. Garnish with fresh Sabatino truffles. Serve with toasted slices of baguette. 
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