Good with the wine… Mussels with leeks!

I know cookbook writer Karin Luiten (53) only dressed in red. And because this edition of WOMAN is dedicated to (red) wine and I pick a recipe from her cookbook The easy kitchen, I have only given it a red turn.


– 2 kg mussels

– 1 leeks

– 1 garlic clove

– 1 glass of white wine

– 200 ml crème fraîche

– 30 g butter

– a handful of flat parsley

– salt and pepper from the grinder

Preparation Method


Wash the mussels in plenty, cold water. NB: throw away broken shells, just like the shells that remain open.

Step 2

Cut the leeks into thin rings, chop the garlic.

Step 3

Melt the butter in a large pan and fruit leeks and garlic for 10 minutes until the leeks are soft. In the meantime, chop the parsley.

Step 4

Put the wine, half of the crème fraîche and salt and pepper in the pan, and bring to a boil while stirring.

Step 5

Add mussels and parsley, put the lid on the pan and simmer for 4-5 minutes (large mussels a little longer). In the meantime, shake the pan well back and forth.

Step 6

When they are open, they are ready. If not, shake over and another minute.

Step 7

Serve with the rest of the crème fraîche.


from Karin for mussels that remain: remove them from the shells and hussel them through flour, egg and breadcrumbs. After that, fry crispy in the oil. Do you have any cooking liquid left? Seventh, mash with a dash of cream and serve as an amusement snack.

Karins recipe is also in the new WOMAN Magazine (every Saturday at De Cceit).