Mussels en croustade with leeks and white wine


by: Head Chef

The crisp, crusty bread helps cut the richness of this dish and lets you sop up every speck of the flavorful sauce. It also makes for an interestingly artful presentation. When buying mussels in their shells, get a few more than the recipe calls for; almost inevitably, some will be unusable.


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serves: 4

4 large round, crusty bread rolls

3/4 cup (175 g) butter

2 lb (900 g) mussels (cleaned)

1/4 cup dry white wine

2 large or 4 small leeks (minced)

2 tablespoons heavy cream

1 teaspoon Beurre Manie

1 tablespoon chopped chives

Salt and freshly ground white pepper

Nutrition Facts
Mussels en croustade with leeks and white wine

Servings Per Recipe: 4

Amount per Serving

Calories: 594

  • Total Fat: 35 g
  •     Saturated Fat: 19.1 g
  •     Trans Fat: 1.1 g
  • Cholesterol: 139.3 mg
  • Sodium: 1096.8 mg
  • Total Carbs: 35.4 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 2 g
  • Protein: 31.5 g

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1.  Preheat the oven to 400°F (200°C). Cut a thin slice off the top of each bread roll and set aside. With a teaspoon, scoop out all the soft bread from inside each roll, leaving a wall about 1/4 inch (5 mm) thick. Melt 1/4 cup (50 g) of the butter and use to brush the inside of each roll and the lids. Place them on a baking sheet and bake for 5 to 7 minutes, until crisp and golden. Keep warm.

2.  Put the mussels into a large pan with the wine, then cover and cook over a high heat for about 3 minutes, shaking the pan now and then, until they have just opened. Tip them into a colander set over a bowl to collect all the cooking liquid. Remove the mussels from their shells, cover, and set aside.

3.  Melt 2 tablespoons (25 g) of the remaining butter in a pan. Add the leeks, cover, and cook for 4 to 5 minutes, until soft. Add the mussel cooking liquid except the last 1 to 2 tablespoons (which might contain some grit), then bring to a boil and simmer until reduced by half. Stir in the rest of the butter, the heavy cream, and the beurre manie. Simmer for 1 minute until slightly thickened.

4.  Stir the mussels, chives, and some seasoning into the sauce. Spoon the mixture into the warm rolls, partly cover with the lids, and serve.

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