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Steamed mussels with leeks, thyme & bacon

Steamed mussels with leeks, thyme & bacon

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips

Nutrition: per serving
NutrientUnit
kcal377
fat26g
saturates12g
carbs9g
sugars5g
fibre0g
protein24g
salt2.76g
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Ingredients

Method

  • STEP 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.

Recipe from Good Food magazine, November 2008

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Rating: 5 out of 5.6 ratings
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