Mussels with Sweet Leeks and Cream

Mussels with Sweet Leeks and Cream

Yield: 4 servings | Prep time: 25 minutes | Cook time: 15 minutes

Ingredients:
3 medium leeks, cleaned and roughly chopped
3 cloves garlic, finely sliced
Olive oil
2 tablespoons butter
1/2 glass (about 3 ounces) Marsala, sherry, or white wine
1/4 pint (140ml) cream
2 1/2 pounds (1.1kg) mussels, cleaned and de-bearded
A good handful of parsley, roughly chopped
Salt and freshly ground black pepper
Crusty bread, to serve

Directions:
In a large pan, slowly fry the leeks and garlic in a good glug of olive oil and the butter. After 5 minutes they should be very soft and sweet.
Pour in the alcohol, turn the heat up, and simmer for 1 minute until the alcohol smell disappears.
Add the cream, bring back to the boil, and add all the mussels. Boil with a lid on until all the mussels have opened; discard any that remain closed. (You can make the sauce in advance and refrigerate it until you're ready to cook the mussels.)
Stir in the parsley and correct the seasoning. Serve in a large bowl with crusty bread.