
Nutrition and extra info
Nutrition: per serving
- kcal377
- fat26g
- saturates12g
- carbs9g
- sugars5g
- fibre0g
- protein24g
- salt2.76g
Ingredients
- 750g mussel
Mussels
mus-selsOnce regarded as the poor relation of the shellfish family because of their small size and…
- 25g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 rashers smoked streaky bacon, chopped into small pieces
- 2 small leeks, sliced on the diagonal
Leek
lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
- handful thyme sprigs
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- small glass cider or white wine
Cider
si-derCider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
Method
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.
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