Periwinkles, Mussels & Clams with Leek & White Wine

Recipe by Emelia Jackson

2kg periwinkles / muscles / clams – or the best from the Market
2 tblsp butter
1 leek, white part only, finely sliced
1 clove garlic, crushed
1 carrot, peeled and diced
1 stalk of celery, cleaned and diced
1 cup dry white wine
2 bay leaves
2 tablespoons parsley, chopped
Salt and pepper
Heat a large pot and fry off the leak, garlic, carrot, celery and bay leaves in the butter until softened and beginning to brown. Add the seafood and white wine and allow the mussels to cook for 2-3 minutes or until the muscles have all opened (with the lid firmly in place). Discard any that remain closed. Discard bay leaves. Pour the seafood into a deep bowl to serve— including all the cooking liquid, and garnish with parsley. Serve with fresh bread.