Wanting a recipe that will impress at your dinner party? This triple-tested mussels recipe with leeks and white wine is just the dish to fit the criteria.
Wash the mussels under cold running water, and pull off and discard any wispy beards' from the shells. Before cooking, you need to make sure all the mussels are alive, so discard any that have broken or cracked shells and those that don't close when tapped on a hard surface.
Step 2
Melt the butter in a very large pan, add the onion, leek and garlic and cook over a medium heat for 5min. Pour in the white wine and bring to the boil, then add the mussels. Cover and cook for 5-7min, shaking the pan occasionally, until all the mussels have opened. Discard any that are still closed after cooking.
Step 3
Remove the mussels with a slotted spoon and divide among six warm deep bowls. Return the pan to the heat, bring the liquid to the boil and bubble for 2–3min to reduce. Stir in the parsley, then season the sauce and pour over the mussels. Serve with soda bread to dunk in the sauce.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
