Pub-style mussels

Name: Pub-style mussels
Yield: 4 servings
Cuisine: Boil
Ingredients: 50.00 g butter; 1.00 onion finely diced; 2.00 leeks washed and thinly sliced; 200.00 ml wine white; 1.00 kg mussels whole, cleaned or debearded; 500.00 g mussels frozen in the half shell; 125.00 ml cream fresh; 20.00 ml fresh parsley chopped; salt and freshly ground black pepper

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

50.00 g	butter
1.00	onion — finely diced
2.00	leeks — washed and thinly sliced
200.00 ml	wine — white
1.00 kg	mussels — whole, cleaned or debearded
500.00 g	mussels — frozen in the half shell
125.00 ml	cream — fresh
20.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper

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Method:

Melt butter in a large saucepan, add onions and cook gently over moderate heat for 10 minutes, or until transparent.
Add leeks, cook for a few minutes and add wine. Bring to boil, then add mussels and simmer until the shells open. Discard any that do not open. (If using mussels on the half shell, boil for 5 minutes. None will need to be discarded). Add cream and increase heat slightly. Cook for 5 minutes. Add parsley and season to taste. Serve with homemade chips and garlic mayonnaise to dip them into.