Serves 4 to 6
Difficulty - nope! Easy!
Preparation time - about 30 minutes
Cooking time - about 15 minutes
Suggested wine - a good Sauvignon Blanc
Ingredients
2 kg fresh mussels
White wine and water to steam them in
For the sauce
Grapeseed oil for frying
500ml cream
250ml white wine
Freshly ground black pepper
4 to 6 leeks, finely sliced
Handful chervil, chopped finely
A generous handful dill, chopped finely
Garlic, crushed (to taste)
Method
1. Steam the mussels in the white wine and water until they open. I use my pasta pot for this! Set aside to cool.
2. Prepare the sauce: fry the leeks in grapessed oil until cooked (they go transparent). Add the chopped dill, chervil and the crushed garlic, and fry lightly.
3. Add the wine, and then the cream. Reduce the heat immediately.
4. Allow to simmer and reduce.
5. In the meanwhile, clean the mussels by removing the beard. Leave them in the shells.
6. Just before serving, add them to the sauce, add a dash of black pepper, heat through, and serve.
7. Serve with a wedge of lemon and a nice fresh, hot ciabatta!