2 packs (2 kg/5lbs) whole mussels
250g/ 8ozs Danish (or your favourite) blue cheese
170ml/ 6fl ozs single cream
50g/ 2ozs butter
3 leeks
1 litre/ 1.5pts dry cider
4 tbsps parsley, roughly chopped |
1 Discard top and bottom of leeks and chop remainder finely.
2 Crumble cheese then blend it into the cream.
3 In your very biggest pan (you will probably need to use two) melt the butter then cook the leeks in it for five minutes. Pour in the cider and bring to the boil. Tip in mussels and cook for about four minutes.
4 Pour cream mixture into pan and stir well. Sprinkle with parsley.
Serve with finger bowls! |
