Recipes : Steamed mussels with leeks, thyme & bacon

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

gredients

  • 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

Method

  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, sugar 5g, salt 2,76 g