Ingredients
1kg fresh mussels, beards removed and thoroughly cleaned2 small leeks, finely sliced
½ glass white wine
½ glass double cream
1 tsp wholegrain mustard
1 bunch fresh parsley, stalks removed
Smoked Sea Salt
Instructions
- Gently sweat the leeks off in a heavy bottomed pan with a good knob of butter.
- When soft, stir in the mustard then turn up the heat and add the wine, bring to the boil then add the mussels and cover with a close fitting lid.
- Once the steam starts to billow out of the pan the mussels should be steamed open.
- Carefully open the lid and check that all the mussels are open.
- Add the cream and bring back to the boil finishing with the finely chopped parsley and big pinch of Smoked Sea Salt.
