Course: Main
Servings: 6 people
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

• Blueshell mussels - 2 kg
• Olive oil - 2 tbsp
• Shallots - 2 (finely chopped)
• Turriefield leeks - 3-4 (finely chopped)
• Garlic - 2 cloves (finely chopped)
• White wine - 250 ml
• Fresh thyme - handful
• Honey - 1 tbsp
• Shetland Dairies double cream - 50 ml

Instructions:

1. Place fresh mussels in a large bowl of cold water and wash thoroughly.
2. Discard any mussels with broken shells and remove the beards with a knife, if they are present.
3. If any mussels are open, tap them sharply against the side of the bowl; if they are alive they will close. If they do not close discard them.
4. Heat olive oil in a large heavy based pan.
5. Sauté shallot, garlic and leeks until tender, about 2 or 3 minutes.
6. Add the white wine to the pan and bring to the boil.
7. Add the mussels, pop the lid on the pot and steam for 5 minutes until the mussels open.
8. Remove mussels with a slotted spoon to their serving dish(es).
9. Add the thyme, honey and cream to the mussel liquid and stir gently until combined. Do not let it boil.
10. Divide the mussels and liquid between 6 bowls, garnish with thyme sprigs and serve immediately with fresh crusty bread for dipping into the sauce.