Serves four to six Ingredients<\/strong><\/p>\n 30ml olive oil Method:<\/strong><\/p>\n Rinse the mussels under cold tap water to clean them. Scrub the outsides if they are a little hairy, then pull off the grassy \u201cbeard\u201d from the pointy side to the round side. They are now ready for the pot. Remember, any mussels that won\u2019t close before cooking must be discarded. And any mussels that won\u2019t open after cooking, can also be tossed.<\/p>\n In a wide heavy-based pot or casserole, heat the oil and butter over medium heat. Fry the leeks and garlic until soft and translucent, but not too brown.<\/p>\n Add the wine, turn up the heat and bring to a boil. Add the mussels all at once and cover with a lid. Bring to a boil again and steam for five to eight minutes until they are open and just-cooked.<\/p>\n Add the cream and heat through, then take off the heat and add the lemon rind.<\/p>\n Season to taste with salt and pepper (some mussels can be very salty already, so be careful).<\/p>\n Serve piping hot scattered with chopped herbs and warm crusty bread to dip in the leftover sauce.<\/p>\n Love cooking? You’ll find a wide range of recipe books at excellent prices online at PriceCheck.<\/strong><\/span><\/em><\/p>\n A seafood recipe that is perfect for a mid-week dinner treat.<\/p>\n","protected":false},"author":20,"featured_media":21779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"amp_status":"","footnotes":""},"categories":[88,2849],"tags":[2152,3090,3089,368,3088,3008,3086,3087],"jetpack_featured_media_url":"\/blog\/wp-content\/uploads\/2018\/04\/mussels.jpeg","_links":{"self":[{"href":"\/blog\/wp-json\/wp\/v2\/posts\/21778"}],"collection":[{"href":"\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/comments?post=21778"}],"version-history":[{"count":6,"href":"\/blog\/wp-json\/wp\/v2\/posts\/21778\/revisions"}],"predecessor-version":[{"id":21786,"href":"\/blog\/wp-json\/wp\/v2\/posts\/21778\/revisions\/21786"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/media\/21779"}],"wp:attachment":[{"href":"\/blog\/wp-json\/wp\/v2\/media?parent=21778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/categories?post=21778"},{"taxonomy":"post_tag","embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/tags?post=21778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"buy](\"https:\/\/blog.pricecheck.co.za\/wp-content\/uploads\/2018\/04\/Buttons_BuyNoqw-300x57.png\")
<\/a><\/p>\nWest Coast mussels with white wine, leeks, lemon<\/h4>\n
![\"mussels\"](\"https:\/\/blog.pricecheck.co.za\/wp-content\/uploads\/2018\/04\/mussels-recipe-feature-300x197.jpg\")
<\/p>\n
\nPrep and cooking time: 30min<\/p>\n
\n30ml butter
\nOne small bunch leeks, finely chopped (white parts only)
\n3 cloves garlic, finely chopped
\nHalf a bottle white wine (Chenin Blanc is ideal)
\n1.5 \u2013 2kg cleaned fresh black mussels
\n125ml fresh cream
\nRind of one lemon, finely grated
\nSalt and pepper to taste
\nChopped fresh herbs, to serve (parsley and dill pair nicely)<\/p>\n<\/a><\/p>\nCheck out our Recipes & Cookin<\/a>g section for more recipes, foodie features, and news to make you salivate.<\/h5>\n","protected":false},"excerpt":{"rendered":"