Mussels mariniere Cymru style

Prep time: 10-12 minutes Cooking time: 10-12 minutes Serves: 4 Skill level: Easy Peasy Recipe by: Colin Gray

The method

  1. Discard any cracked or open mussels.
  2. Heat the sunflower oil in pan big enough to take all the mussels once opened.
  3. Add the chopped shallots, chopped leeks and the bacon cook for a few minutes until the shallots become translucent but not coloured.
  4. Add the white wine, bring to the boil and add the mussels.
  5. Cover and cook until the mussels are open.
  6. Discard any unopened mussels. Drain the mussels in a colander, re-strain the juices thorough a fine sieve to remove any grit then bring back to the boil.
  7. Add the cream and boil until the mix becomes a light sauce consistency, pour back over the mussels and throw in the chopped parsley, mix through and serve immediately.