How to make Creamy Garlic & Leek Mussels:

Fresh mussels should always be tightly closed, if not tap with the back of a knife and if it does not close, discard. Discard any with cracked shells.

Under cold running water scrub mussels to remove barnacles and beards.

Melt the butter in a large deep saucepan and saute the leeks, celery, celery leaves, chilli and garlic for 2 minutes.

Add the vermouth and Boursin Cheese Garlic & Herbs and stir until smooth.

Add the mussels, stir, cover and bring to the boil. Simmer for 6-7 minutes, shaking pan once during cooking, until mussels have opened.

Remove from the heat and divide between warm serving bowls discarding any unopened shells.

Scatter over celery and parsley and serve immediately with fresh crusty bread.



Creamy Garlic and Leek Mussels

Ingredients for Creamy Garlic & Leek Mussels:

For 4 persons:

 - 2 x 5.2 oz - 150g packet of Boursin Cheese Garlic & Herb

 - 9 lb - 4 kg of mussels

 - 90g of butter

 - 3 leeks, shredded

 - 2 sticks of celery with leaves, sliced

 - 1½ red chili, deseeded and finely chopped

 - 2 cloves of garlic, chopped

 - 2 cups - 500ml vermouth

 - Fresh chopped celery leaves to garnish

 - ground black pepper

Creamy Garlic and Leek Mussels