Mussels with Leeks, Cider & Cream

Great light lunch - good for celebrating St David's Day!

1. 1

   1. Slice the leek lengthways into thin strips and then chop each strip into four.
   
   2. Melt the butter in a large saucepan, then add the leeks and the bay leaf. Stir well, then cover with a lid and sweat over a low heat for about 5 minutes, stirring occasionally, until the leeks are soft, but not brown.
   
   3. Stir in the Dijon mustard and the cider, season with the pepper, then throw in the mussels. Cover, turn up the heat, shake the pan well, and cook for 5 minutes, or until the mussels have opened. Bin any that don't.
   
   4. Stir in the cream, then divide between two bowls. Scatter with the parsley before serving.