Mussels, leeks and thyme

Serves 4

While some prefer their moules with frites, I stand by the notion that some good, crusty bread is all you need to soak up the delicious, wine-infused juices.

25g/1oz unsalted butter
2 leeks, white part only, halved and thinly sliced
2 celery stalks, finely diced
2 garlic cloves, crushed
4 flat-leaf parsley stalks
30g/1¼oz thyme leaves, chopped
150ml/¼ pint dry white wine
1.5kg/3lb mussels in shell, cleaned
60ml/2 fl oz double cream
Freshly ground black pepper

Heat the butter in a pan large enough to hold the mussels, over a medium heat. Add the leeks and celery and fry for 4 to 5 minutes or until soft. Add the garlic and cook while stirring for 1 minute. Then add the parsley stalks, thyme and wine and bring to the boil.

Add the mussels to the pan, cover with a tight-fitting lid and cook for 4 to 5 minutes, shaking the pan occasionally, or until the shells are all open. Discard any that haven't opened.

Remove the parsley stalks and add the cream and pepper to taste, bringing just to the boil. Serve immediately.