Gorgonzola and leek mussels

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Now I know a lot of people will be hesitant about cheese and fish together but trust me these are so absolutely delicious. Creamy leeks and plump tasty mussels soaked up with fresh crusty bread and the best part is they are so embarrassingly easy.

Serves 2 as a main:
1kg mussels, de-bearded and scrubbed
150g Gorgonzola dolce
1 small glass of white wine
1 large leek, sliced
3 cloves of garlic, Finley chopped

Firstly add a little oil in a large pot under a medium heat and sauté the leek until soft. Add the garlic and sauté for a couple minutes, then add half of the gorgonzola and the glass of white wine. Let the cheese melt then add the mussels. Cover the pot with a lid and leave for a few minutes, stirring every now and then until they have all opened. Remember to discard any unopened mussels after the cooking time. Add the rest of the gorgonzola and leave to melt lusciously over the mussels for a minute. Serve with loads of fresh crusty bread to soak up the juices.

We had this with a crisp cold glass of prosecco but a light red will also go really well with the rich gorgonzola, enjoy!

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