1 kg fresh black mussels; 10-15cm leek (the middle section); 1-2 cloves of garlic; ⅓ cup thick double cream; 1 tbsp olive oil, thyme, a bunch of parsley; salt
Mussels with Cream
Slice the leek, separate them into a couple of rings and place them in a shallow steamer. Add the thyme, parsley stalks and a splash of oil. Steam for 5 minutes before adding the cleaned mussels and steam for another 5 minutes. Meanwhile salt the garlic puree, add the finely chopped herbs, pour over the hot cream and stir. Pour the cream over the mussels and mix well. Serve immediately with fresh baguette or French fries.