Instructions

1. Thoroughly rinse the mussels in a large bowl of water. Pull out the ‘beards’ and any bits of seaweed.
2. If any mussels are still open give them a little tap on the side of the bowl.
3. IMPORTANT!!! If they still don’t close discard them – dead ones are dangerous.
4. Gently heat the margarine in a large heavy bottomed pan. Add the leek, fennel & garlic and stir for a minute or so but don’t brown.
5. Add the herbs and the wine, then turn up the heat until it starts bubbling.
6. Pour in the mussels and give them a good stir to get coated.
7. Turn down the heat, cover and leave for 2 or 3 minutes.
8. IMPORTANT!! This time discard any mussels that haven’t opened
9. Serve in a large shared bowl. Pick out and eat one at a time, slurping from the shell. Use fresh French bread to dip into the juice.