• 2 lbs mussels
• 3 cloves garlic, minced
• ˝ cup white wine
• ˝ cup cream
• 1 leek, finely chopped
• 1 tablespoon butter
• 3-4 slices of baguette

- Rinse mussels thoroughly, set aside. Sauté leek and garlic in butter. Add mussels and sauté briefly (3-5 minutes).

- Add wine and cream. Once liquid has started to bowl, cover and steam mussels for 2-4 minutes. Season with salt and pepper.

- Serve mussels separately from broth.

Makes 2 servings