Corrected Mussels Leeks Sambuca

2 tbsps Olive oil
1-3 leeks (white and tender parts only)
6 basil leaves
3 lb mussels
75 ml sambuca
3/4 cup half half cream

Heat oil add leeks and garlic until leeks are soft. Add basil and sambuca. After cleaning and removing beards of mussels (discard mussels that do not close) Cook covered until all mussels open, about 3-5 minutes. Turn down heat and add cream. Do not boil as cream will curdle. It will still be edible but not pretty. Add more sambuca (Of course it's desired :))
Served with crusty baguette



Number of Servings: 4

Recipe submitted by SparkPeople user WESTENDMJ.