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Steamed Mussels in White Wine & Cream

Ingredients

  • 48 large mussels scrubed and debearded
  • 2 green onions finely chopped
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 cup carrots cut into julienne strips
  • 1 cup leeks sliced
  • 1 cup Hollandaise sauce
  • 2 tablespoons fresh parsley chopped

Instructions

  • In a large covered saucepan over medium heat, steam mussels and green onions in wine until mussels open. Discard any unopened mussels.
  • Remove pan from heat and drain liquid into a skillet set on medium heat.
  • Stir in cream and vegetables; simmer until liquid is reduced by half.
  • Stir in Hollandaise Sauce; blend well.
  • Place 12 mussels in each of 4 serving dishes. Top with sauce and sprinkle with parsley.