Steamed mussels with leeks, thyme & bacon
Contains pork – recipe is for non-Muslims only
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
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Prep:20 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 377
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fat 26g
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saturates 12g
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carbs 9g
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sugars 5g
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fibre 0g
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protein 24g
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salt 2.76g
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
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.
