One Pot Creamy Leek & Potato Mussels

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and chop your potatoes into bite-sized pieces

Peel and finely dice your shallot[s]

Boil a kettle

Heat a large pot with a matching lid with a drizzle of olive oil and a generous knob of butter over a medium-high heat

Once melted, add the sliced leek, diced shallot and diced potato with a splash of cold water and a generous pinch of salt and pepper

Cook for 10-12 min or until starting to soften

Meanwhile, peel and finely chop (or grate) your garlic

Drain your mussels in a sieve over a large bowl, saving the juices (you'll need them later!)

Once your potato has started to soften, add 1 tsp [1 1/2 tsp] [2 tsp] flour and the chopped garlic

Cook for 1 min or until fragrant

Once fragrant, add your Chinese rice wine, the reserved mussel juices, 100ml [150ml] [200ml] milk and 200ml [250ml] [350ml] boiled water

Cook for a further 10 min or until the potato is fork-tender, stirring occasionally

Once the potato is cooked, increase the heat to high, add the drained mussels, cover with a lid and boil for 5-6 min or until the mussels are cooked through – this is your creamy leek & potato mussels

Tip: Cooking for 3 or more? Use 2 pots!

Tip: Discard any mussels which shells have not opened!

Chop your parsley finely, including the stalks