• 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


  • 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.


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