Course: Main
Servings: 6 people

Ingredients:

• Shetland mussels - 900 grams
• Leeks - 2
• Onion - 1 (peeled)
• Olive oil - 2 tbsp
• Garlic - 1 clove (crushed)
• Saffron threads - large pinch
• Spaghetti - 350 grams
• Salt and pepper -
• Dry white wine - 200 ml
• Shetland double cream - 150 ml
• Chopped parsley - 45 ml
• Shetland prawns/langoustine - 225 grams
• Shetland scallops - 6 large
• Chopped parsley - (to garnish)

Instructions:

1. Clean the Shetland mussels and discard any that are open.
2. Thinly slice the leeks; finely chop the onion.
3. Heat the olive oil in a large saucepan, add the leeks, onion, garlic and saffron and sauté for 3-4 minutes, stirring all the time.
4. Cover the pan, lower the heat and cook for about 10 minutes, or until the vegetables are very tender.
5. Cook spaghetti in a large pan of boiling salted water for 8-10 minutes or until al dente.
6. Meanwhile, add the wine, cream and parsley to the leek mixture. Bring to the boil for a few minutes to reduce slightly.
7. Add the seafood, re-cover and cook for 2-3 minutes, shaking the pan frequently, until the mussels have opened and the prawns are cooked. Discard any mussels that stay closed.
8. Spoon seafood mixture over the cooked spaghetti, garnish with chopped parsley and serve immediately.