Ingredients
1 tbsp olive oil
150g bacon lardons
15g butter
2 leeks, finely chopped
2 garlic cloves, minced or crushed
1kg mussels, scrubbed and de-bearded
200ml white wine
50ml double cream
1 tbsp finely chopped parsley
Salt
Freshly ground black pepper
Crusty bread to serve

Method
Heat the oil in the pan and put the bacon in and cook for around 5 minutes until starting to brown. Add the butter, leeks and garlic and stir. 

Cook everything together for around 5 minutes until everything is soft. Turn the heat up high, add the mussels and wine, stir properly, mixing the mussels and leek mixture, then cover and cook for 5 minutes, shaking the pan occasionally, until the mussels have opened.

Stir through the double cream and parsley, check the seasoning, give a very good grind of black pepper.  Discard any mussels that have not opened.  Stir again, dish up with the juices and serve with some fresh crusty bread.