Mussels with leeks and white wine

50g butter

1 medium onion, finely chopped

1 medium leek, washed and finely sliced

2 garlic cloves, finely sliced

300ml dry white wine

1.4kg fresh mussels, cleaned and tapped, and opened or damaged ones discarded

3 tbsp chopped flat-leaf parsley

Irish soda bread, to serve

This traditional dish makes an elegant starter for six or a satisfying lunch for two mollusc lovers

In short	Preparation time: 15 mins Cooking time: 20 mins Total time: 35 mins Serves: 6 people Course: Soups, starters & snacks, Main

Method

1 Melt the butter in a large, heavy-based pan. Add the onion, leek and garlic, and cook over a medium heat for 5 minutes. Pour in the white wine and bring to the boil, then add the mussels. Cover and cook for 4-5 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that are still closed after cooking.

2 Remove the mussels with a slotted spoon and divide among six warmed deep bowls. Return the pan to the heat, bring the liquid to the boil and bubble for 2-3 minutes to reduce.

3 Stir in the parsley, then season the sauce and pour over the mussels. Serve with soda bread for dunking into the sauce.

What are tags?

Coast | main course | Mussels | shellfish & seafood | starters

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