Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Shake the pan for 2-3 minutes or until all the mussels have opened (discard any that don’t).
Pour in the cream and season, then keep cooking for a minute. Serve sprinkled with chopped parsley.