You'll Need

• 2 tsp Light and mild olive oil
• 1 tbsp Lemon grass paste
• 350g leeks, trimmed and sliced into 2cm rounds
• 500g Mussels in shells, rinsed and scrubbed
• 250g Shell on prawns
• ½l Boiling water or fish stock
• 75g Low fat soft cream cheese
• Sprinkling Ground sea salt and black pepper
• 2 tbsp Fresh chopped parsley

1. Lightly sauté the leeks, garlic and crushed lemon grass in the oil to soften. Add the mussels and prawns and cook over a medium heat for 2 - 3 minutes
   
   
2. Drain stock and simmer until reduced by half. Stir in the cream cheese, seasonings and parsley along with the leeks and seafood. Heat until just simmering.
   
   
3. Serve with crusty bread