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MUSSELS WITH TRUFFLE LEEK CREAM SAUCE

DIFFICULTY:

Easy

TIME:

SERVES:

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