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Musssels Mariniere

  • Yield: 2 to 4 servings


  • 2 tablespoons butter
  • 1 leek, cleaned, halved, and chopped
  • 1 shallot, finely chopped
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1 pound mussels, scrubbed and debearded
  • 2 tablespoons chopped chives
  • French bread, as accompaniment


  • In a large saucepan, add the butter and melt. Add the leeks and shallots and sweat for 3 minutes, or until softened. Add the white wine and reduce by 1/2, about 4 minutes. Add the cream and reduce by 1/4, about 3 more minutes. Add the mussels, cover, and cook until the mussels open, about 5 minutes. Discard any unopened mussels. Sprinkle with chives and remove from the heat. Serve in bowls with the French bread.