Creamy West Coast mussels with leeks and lemon

Prep: 30 mins, Cooking: 15 mins
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By Food24 February 21 2018
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Ingredients (10)

30 ml fresh chillies — 573
30 ml butter
1 leeks — finely chopped (white parts only)
3 garlic — cloves, finely chopped
chenin blanc
1.5 - 2 kg fresh black mussels — cleaned
125 ml cream — fresh
lemon rind — finely grated
salt and freshly ground black pepper — to taste
fresh parsley and dill - chopped
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Method:

Rinse the mussels under cold tap water to clean them.

Scrub the outsides if they are a little hairy, and then pull
off the grassy “beard” from the pointy side to the round side. They are now
ready for the pot.

Remember, any mussels that won’t close before cooking must
be discarded. And any mussels that won’t open after cooking can also be tossed.

In a wide heavy-based pot or casserole, heat the oil and
butter over medium heat.

Fry the leeks and garlic until soft and translucent, but not
too brown.

Add the wine, turn up the heat and bring to a boil.

Add the mussels all at once and cover with a lid. Bring to a
boil again and steam for five to eight minutes until they are open and
just-cooked.

Add the cream and heat through, then take off the heat and
add the lemon rind.

Season to taste with salt and pepper (some mussels can be
very salty already, so be careful).

Serve scattered with chopped herbs and a glass of Chenin
Blanc.

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