Mussels in Creamy White Wine Sauce with Leek and Tarragon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Belgian brasserie dish featuring plump mussels steamed in a fragrant white wine broth with leeks and fresh tarragon, served with crusty bread for dipping. This belgian-inspired seafood ready in about 35 minutes pairs mussels, dry white wine, leek for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (13 ratings) Prep: 20 min Cook: 15 min Serves 2 Belgian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Scrub 1.5 lbs mussels under cold running water, removing any beards, and discard any that are open or cracked—these are not fresh.
  2. Step 2: In a large pot, melt 2 tbsp unsalted butter over medium-high heat. Add 2 minced garlic cloves and 1 thinly sliced medium leek, sautéing for 3 minutes until the leek is softened and fragrant.
  3. Step 3: Pour in 1/2 cup dry white wine, bring to a gentle boil, and add the mussels. Cover tightly and steam for 5-7 minutes, shaking the pot occasionally, until all mussels have opened—discard any that remain closed.
  4. Step 4: Remove mussels from pot with tongs, reserving 1/2 cup of the cooking liquid. Stir 1/4 cup heavy cream and 2 tbsp fresh tarragon into the pot, simmering for 2 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Return mussels to the pot, tossing to coat in the sauce. Season with 1/4 tsp freshly ground black pepper and 1 tbsp fresh parsley, cooking for 1 minute more until heated through.

Frequently asked questions

How long does Mussels in Creamy White Wine Sauce with Leek and Tarragon take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mussels in Creamy White Wine Sauce with Leek and Tarragon?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Mussels in Creamy White Wine Sauce with Leek and Tarragon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mussels in Creamy White Wine Sauce with Leek and Tarragon for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mussels in Creamy White Wine Sauce with Leek and Tarragon?

Belgian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes