1kg mussels, washed, cleaned and de-bearded
6 strips of pastrami cut into thin slices
2 small leeks roughly chopped and washed
Small bunch of parsley chopped
2 cloves of garlic crushed
80g salted butter
200ml chicken stock
Lots of mixed cracked pepper
In a saucepan, heat a little oil and soften the leeks, and garlic for around 2-3 minutes.
Turn up the heat, add the stock and mussels and cover the pan.
Steam for 5 minutes, till the mussels are open and cooked. Discard any unopened mussels.
Finish with the parsley and reduce the sauce a wee bit to concentrate the flavour.
Serve with chips or warm crusty bread to soak up the stock.