Mussels with cream, leeks, sun-dried tomatoes and peas

Mussels are now my dish of choice for any enjoyable evening spent with friends. They’re ready in no time and can be savoured slowly.

I exaggerate only slightly when I say my life changed the moment I discovered lactose free cream. I can now liberally use lactose free cream in my recipes for mussels. The creaminess it adds is simply glorious.


  1. Rinse and drain the mussels. They should be tightly closed. Throw out any mussel that remains closed or that does not open when gently tapped against a flat surface (this should trigger a reflex to close ).
  2. In a large pot, heat the olive oil and sweat the leeks. Add the sun-dried tomatoes and white wine. Bring to a boil.
  3. Once the mixture is boiling, add the chicken broth, cream, thyme, oregano, salt and pepper. Let simmer for 2 or 3 minutes.
  4. Add the mussels and peas to the pot and cook, covered, on medium heat for about 5 minutes, stirring occasionally. Once the mussels are opened, remove the pot from the heat. 
  5. Throw away any mussels that are still closed. Serve the mussels with french fries.

Ariane Paris

Quebec, Quebec

A number of years ago, I had to deal with the reality of being lactose intolerant. The most sensible solution was to cook for myself.

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