Cornish Mussels with Leeks, Parsley and 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.