Simple steamed Mussels recipe, with Leek and Fennel by Gareth Johns, Wynnstay Hotel.

Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following mussels with leek and fennel recipe a try yourself? Steamed mussels recipe by Gareth Johns. This dish will work equally well with small clams, and of course our native cockles. (Historical note- the Romans loved our native shellfish- even sending oysters to Rome, and in return they brought us our leek, and fennel- which now grows wild in the West. A form of early Celtic fusion, if you will!)

Source: The Staff Canteen

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