4 shallots, peeled and finely chopped
50g finely chopped leek
3 cloves garlic, peeled and crushed
1.5kg mussels, cleaned and de-bearded (broken or opened ones discarded)
200ml white wine
5 tbsp finely chopped parsley method
Heat a large, lidded saucepan and add the butter. Add the shallots, leek and garlic and cook until soft. Add the mussels and pour in the white wine. Mix through, turn up the heat and put on the lid. Cook, shaking the pan every now and again until all the mussels have opened and are cooked (no more than five minutes). Remove any that remain closed. Sprinkle with parsley and cook for 30 seconds to get the full flavour. Serve with rustic bread.
Recipe provided by Les Saveurs at the Seafood Restaurant, Exmouth, Devon (lessaveurs.co.uk)