For the March Recipe of the Month we present Steamed West Coast Mussels with a Leek and Dijon Sauce. A piquant taste extravaganza for your tongue!

What you will need is:

2kg mussels, cleaned
80g shallots, finely chopped
3 cloves of garlic, finely chopped
150ml white wine
1 medium leek, cleaned and finely chopped
150ml double cream
1 tbsp Dijon mustard
1 tbsp whole grain mustard
25g butter
Salt and pepper to taste

  1. Melt the butter in a pan. Add the leeks and cook for 1-2 minutes, until soft.
  2. Reduce the heat and add the Dijon and whole grain mustard. Then quickly add the mussels, shallots, garlic and white wine into a pan, cover and place over a high heat for 3 minutes, shaking the pan or stirring the mussels occasionally.
  3. Once the mussels start to open, add the double cream. Cover again and continue cooking for a further 2 minutes or until the cream begins to bubble. Discard any mussels that are still closed.
  4. Season to taste and give everything a good stir.
  5. To serve, ladle the mussels into warm bowls, garnish with parsley and serve with fresh crusty bread.
West Coast Mussels in Leek and Dijon Sauce

West Coast Mussels in Leek and Dijon Sauce