MUSSELS AND SWEET LEEKS
Just whack it in a big bowl and get your friends to dive
in. Have a loaf of crusty bread with it and you have a
tasty meal that is completely simple.
Serves 4
Ingredients
3 medium leeks, cleaned and roughly chopped
3 cloves of garlic, finely sliced
olive oil
2 knobs of butter
½ glass of marsala, Bristol cream or white wine
140ml/¼ pint single cream
1.1kg/2½lb mussels, cleaned and beards removed
a good handful of parsley, roughly chopped
salt and freshly ground black pepper
Method
1 In a large pan slowly fry the leeks and garlic in a
good lug of olive oil and the butter. After 5 mins they
should be very soft and sweet to taste.
2 Pour in the booze, turn the heat up and simmer for
1 min until the alchohol smell disappears, leaving you
with the fantastic essence. Then add the cream, bring
back to the boil and add all the mussels. Simply boil
with a lid on until all the mussels have opened discard
any that remain closed.
3 To make life easier, you could make the sauce in
advance and keep it in the fridge until you need to
cook the mussels.
4 This is kind of handy if you are having a party as
youll have more time to chill out with a drink. When
the mussels are cooked, stir in the parsley and correct
the seasoning. Serve in a large bowl with some crusty bread.
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