- 1 kilo of mussels
- 1 leek, julienned
- 1 tablespoon of Fussels garlic oil
- 200ml cider
- 100ml double cream
- 2 tablespoons of chopped parsley
Mussels must be alive when cooked, so ideally buy and cook them on the same day but really, provided they are fresh, they should be fine in the fridge for a couple of days.
To check they are still alive and safe to eat, give them a tap and watch for movement.
They may be dozy and sluggish if they’ve been chilled - so any that don’t react should be given a minute or two to wake up, then tapped again.
If they still don’t react, assume they are dead and discard.
Next, remove the beards.
Rinse the mussels in cold water to wash away any remaining grit or sand.
Fry the leeks first until soft, with the oil and a pinch of salt.
Pour in the cider.
As soon as it begins to boil, add the mussels and put the lid on.
Give them about 5 minutes, until they open again, steaming them in all those wonderful flavours that are inside the pan.
Give the pan a good shake, just in case anything has managed to stay hidden from the steam and heat.
Any mussels that remain closed should be discarded.
Lift the lid and add the double cream and parsley.