• 50 g/2 oz butter

• 1 large onion, finely chopped

• 1-2 garlic cloves, finely chopped

• 1 small leek, finely sliced

• 2 kg/4 lb mussels, scrubbed

• 300 ml/1/2 pint dry white wine

• 150 ml/1/4 pint water

• 25 g/1 oz plain flour

• 2 tablespoons finely chopped parsley

• 2 tablespoons double cream (optional)

• salt and pepper

• crusty bread, to serve

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Method:

1. Melt half the butter in a large saucepan and gently fry the onion, garlic and leek until soft but not colored.

2. Add the mussels, wine and water, cover and bring to the boil. Cook for 2-5 minutes until the mussels open, shaking the pan occasionally during cooking.

3. Using a draining spoon, remove the mussels from the pan and divide between 4 large soup plates, discarding any that haven't opened during cooking. Keep warm.

4. Mix the remaining butter with the flour to form a paste and add to the pan, a little bit at a time, stirring to thicken the sauce.

5. Bring to the boil, season to taste with salt and pepper and stir in the parsley. Add the cream to the sauce, if using.

6. Pour the sauce over the mussels. Serve immediately with crusty bread.