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  • Mussels

  • 1 litre of fish stock

  • Karen’s Spicy Marinade

  • 2 Leeks

  • Butter

  • Double cream

 

Place mussels in a large pan, add dissolved fish stock & a tablespoon of marinade. Bring to simmer. Soften 2 leeks in a pan with a little butter. Once soft, add a tablespoon of Karen's Spicy Marinade. Once the mussels have cooked, drain & add stock to leek pan & simmer. Add cream & cook on low for ten minutes, then add mussels.

 

Credit: Gemma Woodall

Karen's Spicy Mussels

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