Mussels with Leeks and White Wine Tarragon Sauce

Mussels with leeks on a while plate with bread.

5 from 1 reviews

An unexpectedly easy dinner option? Mussels. With wine, of course.




  1. Heat a heavy pot over medium-high heat. Add oil and leeks and cook until leeks are soft, about 3 minutes.
  2. Add wine and stock, bring to a boil. Cook until reduced by half. Add mussels and cook 3-5 minutes until mussels have widely opened
  3. Remove mussels to serving dish with slotted spoon. Discard any mussels that haven’t opened.
  4. Heat remaining cooking broth and add half chopped tarragon and 2 tbsp butter, stir until butter is melted.
  5. Top mussels with broth and remaining tarragon. Serve with crusty bread.


If you can buy the mussels scrubbed and debearded, do it. It can be time-consuming.