SEAFOOD

 

SERVES 2 AS A MAIN COURSE   4 AS A STARTER
 
We are not sure where this recipe comes from. The North of England maybe. No doubt some one out there will let us know. Very simple and very delicious, we usually prepare this as a starter, but you could easily make it as a main course.
 

INGREDIENTS
 

 

2 lb. (900 g) Mussels
1 oz (28 g) Unsalted Butter
2 Medium Leeks Chopped
2 Cloves of Garlic Chopped
2 Tablespoons Double Cream
1 Heaped Tablespoon of chives Chopped
1 Wine glass of Dry White Wine
Salt and Freshly Ground Black Pepper
 

PREPARATION
 
Wash the mussels in plenty of cold water, scrape off any barnacles and pull off the 'beards'. Discard any mussels which are open and refuse to close when rapped with the edge of your knife.

Melt the butter in a large pan and gently saute the leeks and garlic until soft, about 15 minutes.

Whilst the leeks are cooking, put the clean mussels in a large pan with the white wine over quite a high heat, and put a lid on the pan.When all the mussels have opened, Strain off the liquid and reserve. Discard any mussels which have refused to open, and take the rest of the mussels out of their shells.

Add the mussel liquid to the cooked leeks, being careful not to use the last bit as it will be gritty. Pour in the cream and bring back to simmering. Add the mussels and warm through. Check the seasoning and add salt if nescessary, and the freshly ground black pepper. Sprinkle with the chopped chives and serve.