2 lbs. fresh PEI Mussels 2 tbsp. Butter or Olive Oil 1/2 Cup Leaks, diced small 3 Cloves Garlic, minced 1 tsp. Paprika 1/4 tsp. Black Pepper 2 Sprigs Thyme + 1 tsp. Chopped 3 tbsp. Dijon Mustard 1/2 Cup Coconut Cream 1 Cup White Wine
Method
Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large saucepan or dutch oven, heat garlic over medium-high heat.
Add in leeks and garlic. Saute? until leeks turn translucent, about 2-3 minutes.
Add in the rest of the ingredients and stir until well combined. Bring to a boil over medium-high heat. Once at a boil, reduce heat to medium-low and let simmer for five minutes, or until the alcohol has cooked out.
Over high heat, bring the sauce back to a boil. Add in mussels, stir, and cover. Give the pan a shake while covered and let steam for 5-7 minutes or until all mussels have opened.
Remove pan from heat and pour mussels and sauce into desired serving dish. Be generous with the sauce!
