Mussels with leeks and white wine

Serves: 6

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 50 gram(s) butter
• 1 medium onion, finely chopped
• 1 medium leek, washed and finely sliced
• 2  garlic cloves, finely sliced
• 300 ml dry white wine
• 1.4 kilogram(s) fresh mussels, cleaned and tapped, and opened or damaged ones discarded
• 3 tablespoon(s) chopped flat-leaf parsley
• Irish soda bread, to serve

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.

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