- 1 leek, white part finely sliced into rings
- 1-2 cloves garlic, peeled & finely sliced
- 3-5 large red chillis, halved lengthwise
- 1/2 cup dry white wine
- 1kg mussels, scrubbed & debearded
Cook leeks in 2 tabelspoons olive oil over a medium heat in a large
saucepan. Stir occasionally until leeks are meltingly soft.
Add chilli and garlic and cook for another minute. Increase heat to
high, add wine and bring to the boil. Add mussels and cover with a
lid. Cook for 3 minutes. Give the pot a shake and remove lid. Fish
out any opened mussels and place in a large bowl. Cover the pot
and keep cooking for another few minutes. Shake and again remove
any opened mussels.
Discard any that haven’t opened at this stage and return the opened
mussels to the pot to warm through. Divide between 2 bowls. Great
with some crusty bread or even some hot salty fries.
