Authentic Welsh Conwy Mussels in Cider & Leek Broth

Clean Conwy mussels thoroughly, discarding any that remain open when tapped.

In a large pot, sauté finely sliced leeks and garlic in butter.

Pour in dry Welsh cider and bring to a boil.

Add the mussels, cover with a tight lid, and steam for 3-4 minutes until all have opened.

Finish with a splash of double cream and plenty of chopped parsley.

Serve in large bowls with crusty bread for dipping.