400g half shell mussels defrosted in a sieve
100g block soft blue cheese cut into small pieces
1 large leek thinly sliced
1 cup thick cream
1 tsp cracked black pepper
1 cup dry white wine
olive oil for frying
butter for frying
3 strips streaky bacon fried crisp and crumbled
2 tsp fresh finely chopped garlic
fresh chopped parsley for garnishing
In a saucepan sauté the leek and garlic in a little butter and olive oil until soft. Add the pepper and wine. Boil on a medium heat for ten minutes. Add the cream and the cheese. Stir well. Allow the cheese to melt stirring every now and then. Add the mussels and give the mixture a gentle stir. Put the lid on and cook for 15 minutes. Give the pot a little shake every now and then.
Transfer to a shallow glass bowl, garnish with a little fresh parsley and serve with crusty Banting bread.