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Creamy West Coast mussels with leeks and lemon

Ingredients 10
Servings 4 - 6
Time 30 mins


  • 30
    olive oil
  • 30
  • 1
    small bunch leeks - finely chopped (white parts only)
  • 3
    garlic - finely chopped
  • half a bottle of Chenin Blanc
  • 1.5 - 2
    cleaned fresh black mussels
  • 125
    fresh cream
  • rind of a lemon - finely grated
  • salt and pepper to taste
  • fresh parsley and dill - chopped


15 mins

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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