Advertisement

Ingredients

  • 50g butter
  • 1 clove garlic, chopped
  • 2 medium leeks, white parts cut in half lengthways and sliced (keep the greens for soup or stock)
  • 300ml dry white wine
  • 2kg mussels, cleaned
  • 150ml double cream
  • handful flat-leaf parsley, chopped to serve

Method

  • STEP 1

    Heat the butter in a wide, shallow, lidded pan. Add the garlic and leeks, and cook until softened. Add the wine and let it bubble up, then throw in the mussels and cover.

  • STEP 2

    Shake the pan for 2-3 minutes or until all the mussels have opened (discard any that don’t).

  • STEP 3

    Pour in the cream and season, then keep cooking for a minute. Serve sprinkled with chopped parsley.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement