Traditional Caernarfon Creamy Mussel & Leek Soup

Clean fresh mussels. Steam in white wine and water until opened (discard any that stay closed).

Sauté chopped leeks and onions in butter. Stir in a little flour, then gradually whisk in the strained mussel cooking liquid and double cream.

Simmer until thickened. Fold in the cooked mussels and season with black pepper and heavy chopped parsley. A coastal luxury from Caernarfon.