Mussels with Leeks, Cider and Clotted Cream (6)
Ingredients
Instructions
  1. Wash the mussels and discard any that have broken or cracked shells or open ones that don’t close when tapped on a hard surface.
  2. Melt the butter in a very large pan with a lid over a medium heat. Add the shallot, leek and garlic and cook for 5 minutes. Pour in the cider, bring to the boil and add the mussels.
  3. Cover and cook for 5-7 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that are still closed after cooking.
  4. Remove the mussels with a slotted spoon and divide among 6 warmed deep bowls. Return the pan to the heat and bring back the liquid to the boil.
  5. Bubble for 2-3 minutes to reduce then stir in the cream and parsley. Season then pour over the mussels.