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Ingredients
  • 500g mussels, cleaned and debearded (discard any that don't close when tapped on the sink)
  • 300ml cider or white wine
  • large knob of butter
  • 2 leeks, cleaned and sliced
  • 100g baby button mushroom halved
  • 150ml crème fraîche
  • 4 fillets skin-on sustainable white fish (plaice would be perfect)
  • small bunch flat-leaf parsley, chopped
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