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MUSSELS WITH TRUFFLE LEEK CREAM SAUCE

DIFFICULTY:

Easy

TIME:

30

SERVES:

2

MUSSELS WITH TRUFFLE LEEK CREAM SAUCE

INGREDIENTS

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

METHOD

  • 1
    Slice baguette into ¼” slices
  • 2
    Soften ¼ cup of butter and spread evenly on both sides
  • 3
    Toast bread in a skillet until golden brown
  • 4
    Remove from heat and rub both sides with garlic
  • 5
    Set aside. In a large pot, bring the remaining ½ cup of butter to a foam
  • 6
    Add leeks and garlic
  • 7
    Saute over medium heat until soft, refraining from browning
  • 8
    Increase heat to high then add white wine and muscles
  • 9
    Cover with lid and cook until mussels have opened, about 2 minutes
  • 10
    Remove opened mussels and set aside
  • 11
    Add heavy cream to the pot and reduce by half
  • 12
    Once reduced, turn down heat then add parsley, tarragon, and Sabatino White Truffle Olive Oil
  • 13
    Add mussels back to the pot and mix to cover in sauc
  • 14
    Add mussels and sauce to a bowl
  • 15
    Garnish with fresh Sabatino truffles
  • 16
    Serve with toasted slices of baguette

SHOP THE RECIPE

  • All Natural White Truffle Infused Oil - 3.4 fl oz

    All Natural White Truffle Infused Oil - 3.4 fl oz

  • Fresh Black Winter Truffles 1 oz (Tuber Melanosporum) - Sabatino Truffles

    Fresh Black Winter Truffles - 1 oz