Steamed mussels with leeks, thyme & bacon

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Barney Desmazery

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Recipe by Barney Desmazery

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1. Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.

PER SERVING

377 kcalories, protein 24g, carbohydrate 9g, fat 26 g, saturated fat 12g, fibre 0g, salt 2.76 g

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• Jayne

  01 March 2009

  Jayne rated and commented on this recipe

  

  Very flavoursome and looks great. The bacon and leeks really compliment the mussels. I used wine not cider. So quick and easy to prepare and serve.

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• Suzi

  04 April 2009

  Suzi commented on this recipe

  Great! This is so easy, so tasty and so definately on the 'must make again' list! I used cider and lemon thyme, the lemon thyme gave a lovely flavour. Next time I think I'm going to try it with wine & then chorizo instead of bacon.

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Ingredients

• 750g mussels
• 25g butter
• 6 rashers smoked streaky bacon , chopped into small pieces
• 2 small leeks , sliced on the diagonal
• handful thyme sprigs
• small glass cider or white wine

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Ingredients

• 750g mussels
• 25g butter
• 6 rashers smoked streaky bacon , chopped into small pieces
• 2 small leeks , sliced on the diagonal
• handful thyme sprigs
• small glass cider or white wine

PER SERVING

377 kcalories, protein 24g, carbohydrate 9g, fat 26 g, saturated fat 12g, fibre 0g, salt 2.76 g

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