Portland Style Mussel Chowder (Serves 2)

You know the feeling. A friend pops round for a chat with a slab of Fullers, and all you have in the house is some live mussels, some odd vegetables and a French stick.

What to do…

## Needs

* 6 pints of Fullers London Pride
* 2 x medium potatoes (diced into 1/2 inch cubes)
* 1 x tbsp olive oil
* 1 x medium leek (cleaned and shredded)
* 1 x garlic clove (crushed)
* Handful of chopped, fresh parsley
* Pinch of white pepper
* 4 fl oz white wine
* 2 1/2 lb live and cleaned mussels
* 9 fl oz semi-skimmed milk
* 1 x French Stick

## Do

1. Place potatoes in a pan and add 7 fl oz water. Cover and boil for 10 minutes

2. Heat the olive oil in a pan, add the leek and cook on a low heat for 5 minutes

3. Add the garlic, heat up the parsley, the pepper and wine, turn the heat up high, add the mussels, mix well and cook for 4 minutes, stirring occasionally

4. Stir the potatoes and their cooking water into the mussels and re-cover. After one minute add the milk.

5. Have a slurp of London Pride

6. Discard any mussels that haven’t opened and transfer the remainder into serving bowls and sprinkle with the remaining Parsley

7. Serve with the French Stick

8. Drink the remaining London Pride