Steamed Mussels with white wine

Rinse the mussels in cold water while scrubbing with a brush.

In a large stockpot, heat 1 Tbsp of oil and 3 Tbsp ghee over medium heat. Add the leeks, shallots, garlic and thyme and cook for 5 minutes, until tender.

Add the mussels to the pot and stir. Slowly add the white wine. Cover and steam over medium-high heat until the mussels open, about 10 minutes.

Add the creme fraiche to the sauce in the pot and the rest of the oil and stir until mixed in.

Spoon mussels into a large serving bowl. Season broth with plenty of salt and a dash of pepper. Pour the broth over the mussels. Sprinkle with the parsley and serve.