FRESH MUSSEL MEAT WITH A LEEK AND LEMON SAUCE

courtesy of David McKendry -Chef, Taymouth Castle Restaurant

INGREDIENTS
1 leek, sliced
1 lemon, and zest
25gms butter
125mls double cream
250gms mussel meat
50mls white wine
Seasoning

METHOD
Sautée the leek in the butter until it softens. Add the double cream & reduce. Add the lemon juice and zest, wine, and the mussel meat. Season with salt and pepper. Serve with crusty bread and cayenne pepper.