• 1kg mussels
• 40g butter
• 3 leeks, trimmed and sliced
• 200ml crème fraiche
• 200ml milk
• pinch of saffron (infused for 15 mins in 1 tablespoon of boiling water)
• 400g cooked diced potatoes
• salt, pepper and parsley for seasoning

Method:

Add 1kg of mussels into the saucepan and cook on high for 6-8 minutes until they open.  Remove the lid and as soon as they are cool enough to handle, strain the liquor and set aside for use later.  Remove the mussel meats from the shell. Melt the butter over a medium heat.  Season the leeks and sauté them for 5 minutes, until they are lightly coloured and soft. Pour the mussel liquor into a medium sized saucepan.  Add the milk, crème fraiche, saffron liquor and some black pepper and bring to a simmer. Add the leeks, potato and the mussel meats and heat through. Taste for seasoning. Serve and enjoy.