A small handful of fresh curly parsley and chives, chopped into large pieces
Instructions
1. Heat the oil in a large skillet over medium heat. Fry the leek, potatoes, and bacon for 5 minutes until the vegetables are nearly tender. Pour in the wine, stock, and cream. Cover and bring to a boil, then remove the lid and simmer for 3 minutes.
2. Add the sweetcorn, mussels, and a bit of seasoning. Cover and simmer for 4 minutes or until the mussels are fully open. Add the herbs and check the seasoning. Serve immediately with crispy bread to soak up the juices, or even better, some thin fries.