A few sprigs of Parsley
A few twists of ground Black Pepper
A few hunks of Crusty Bread
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and knock off any barnacles. Give the mussels another quick rinse to remove any little pieces of shell.
3. Wash and slice the leeks, wash and chop the parsley and crush the garlic.
4. Soften the leeks in the butter in a large pan big enough to take all the mussels and add the garlic.
5. Add the mussels and wine, then turn up the heat to a rapid boil for 5 minutes, tossing the mussels around during cooking until all have opened. (Placing a lid on the pan helps the cooking process)
6. Add the cream, parsley and black pepper; stir and heat through for a couple of minutes.
7. Spoon into warmed bowls and serve with warm crusty bread and a wedge of lemon.