FoodCoop Recipes
Mussels with Cider, Leeks and Bacon
An edible bivalve mollusc. Similar to clams but a little stronger in flavour. They have a dark blue/green outer shell, which encases a plump orange muscle. The muscle is the part that is eaten, and is slightly sweet in flavour, and very tender.
Prep
5 minutes
Cook
15 minutes
Serves
4
Ingredients
1kg of mussels
tbsp. butter
2 tbsp olive oil
100g smoked bacon/pancetta, roughly chopped
2 leeks, sliced
2 sprigs of thyme, leaves removed
250ml medium cider
1 teaspoon wholegrain mustard
3 tbsp double cream
parsley, chopped roughly
salt and pepper
Method
Scrub all the mussels to remove the grit.
Place a large saucepan on a medium heat, and add the oil and butter, until melted.
Add the bacon, and cook for 5 minutes until it becomes slightly crisp.
Add the leek and thyme and sweat down for 5 minutes until soft.
Add the cider and increase the heat so it comes to the boil. Stir in the mustard.
Add the mussels, and put the lid on the pan. Cook for around 3 minutes until all the mussels have opened.
Stir in the cream and parsley.
Season with salt and pepper, and serve with crusty bread to mop up the juice.
