Creamy Garlic And Herb Mussels

• 1kg mussels
• 300ml good fish stock
• 2 leeks, cut into quarters
• 2 sticks celery, cut into pieces
• 1 red chilli, stalk removed
• 1 clove garlic
• 2 tbsp olive oil
• 175g smoked lardons
• 300ml vermouth or white wine
• 100g garlic and herb cream cheese
• Fresh chopped celery leaves and flat leaf parsley, to garnish

Check the mussels and throw away any that are broken or don’t close tightly when tapped hard with a knife. Remove any beards and scrap off barnacles. Rinse in cold water. Place in a bowl of water and set aside until ready to use.

Meanwhile fit the bowl with the Ultra Blade (F1) and remove cap. Add the stock and set at Speed 0 at 130C for 15 minutes, until reduced by two thirds. Pour into a separate bowl.

Re-fit the bowl and Ultra Blade (F1) and add the leeks and set at Speed 8 for 15 seconds, until roughly chopped. Remove the leek and set aside. Add the celery, chilli and garlic to the bowl and set at Speed 11 for 6-7 seconds until chopped. Using the spatula push the celery mixture to one side.

Replace the Ultra Blade (F1) with Mixer (F2). Add the oil and set at Speed 0 at 130C for 1 minute. Return the leek to the bowl with the lardons and set at Speed 2 at 130C for 10 minutes.

Add the reserved fish stock, vermouth or wine and cheese and set at Speed 6 at 130C for 2 minutes until smooth. Replace the cap and set to Max Steam. Add the mussels and set at Speed 1 at 130C for 7 minutes, until all the shells are open and piping hot. Discard any closed mussels.

Spoon into warm bowls and garnish with celery leaves and chopped parsley. Serve with warm bread.