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.

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