Pastrami and Leek Mussels - Fishbox

Pastrami and Leek Mussels - Fishbox
Fishboxer Jamie Ross from Fishbox HQ


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.