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
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
- 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. 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
- 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 sauc
- Add mussels and sauce to a bowl
- Garnish with fresh Sabatino truffles
- Serve with toasted slices of baguette
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