The Internet was a good source of 'how to cook' advice as well as a couple of books borrowed from my neighbour namely; The River Cottage Fish book and Fish by Sophie Grigson and William Black. I went for the simplest approach although I was tempted by a very peppery Italian cooking method.
Firstly I washed my bag of rope grown moules and discarded any broken or open shells. I gave each mussel a good clean and pulled off the beards. I gave 'em another wash and put them aside. Next I peeled four whole cloves of garlic and chopped up a small bunch of fresh flat leaved parsley.
In a deep pan I popped in a small amount of extra virgin olive oil and once hot added four cloves of garlic and a finely chopped leek. These browned very quickly. I was a bit nervous about adding half a bottle of white wine to hot oil ( I could see a flash fire happening) so I emptied most of the hot oil away being careful not to lose any of the leek and garlic. I don't know if I did right but it seemed sensible.
Now the exciting part! In went the white wine, a whole half bottle, and then the mussels clattered into the pan. I tossed in the chopped parsley and gave it all a big stir before popping on the lid for ten minutes.While the moules steamed away I sliced up half of a baguette and poured myself a glass of white wine.
After the steaming I opened the lid and the sight and aroma was fab! I tipped the shells and their golden little chewy gems into a deep dish, reduced the liquor, and bathed the still steaming mussels in the delicious soup of garlic, leek, white wine and parsley.They were lovely and I particularly enjoyed mopping up the juices with the chunks of bread.