SPAGHETTI MUSSELS VELOUTE
- Place mussels into a pot with cider on a high heat, cook for 3 minutes with lid on. Strain juice through a sieve into a bowl, remove meat from shells and set both aside.
- On a low heat add oil and leeks to a pot and cook for 8 to10 minutes or until translucent. Turn heat up and add butter and flour, stir and cook for 2 minutes. Add the reserved mussel juice stir until thickened. Add mussel meat and pasta to the pot and stir until coated with sauce check for seasoning.
- Serve with parsley for garnish.
BEN'S TIP: White wine can be used instead of dry cider. You may like to add a squeeze of lemon over the dish.