Mussels and Sweet Leeks

Just whack it in a big bowl and get your friends to dive in. Have a loaf of crusty bred with it and you
have a tasty meal that is completely simple.

Serves 4

Ingredients

3 medium leeks, cleaned and roughly chopped

3 cloves of garlic, finely sliced
olive oil
2 knobs of butter
½ glass of masala, Bristol cream or white wine
140ml/¼ pint single cream
1.1kg/2 ½ lb mussels, cleaned and beards removed a good handful of parsley, roughly chopped salt
and freshly ground black pepper

Method

1. In a large pan slowly fry the leeks and garlic in a good lug of olive oil and the butter. After 5
mins they should be very soft and sweet to taste.
2. 2. Pour in the booze, turn the heat up and simmer for 1 min until the alcohol smell
disappears, leaving you with the fantastic essence. Then add the cream, bring back to the
boil and add all the mussels. Simply boil with a lid on until all the mussels have opened
discard any that remain closed
3. To make life easier, you could make the sauce I advance and keep it in the fridge until you
need to cook the mussels.
4. This is kind of handy if you are having a party as you’ll have more time to chill out with a
drink. When the mussels are cooked, stir in the parsley and correct the seasoning. Serve in a
large bowl with some crusty bread.