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Nutrition: per serving

  • kcal377
  • fat26g
  • saturates12g
  • carbs9g
  • sugars5g
  • fibre0g
  • protein24g
  • salt2.76g

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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Comments, questions and tips (8)

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Overall rating

A star rating of 4.8 out of 5.7 ratings

deniseburnham03

question

Do you think it would be nice with some crème fraîche added to this recipe?

yyqsdpv8f8wcP6Cdum

Lovely so much flavour will make again

ladynellington

A star rating of 5 out of 5.

These are so so delicious!

I use Stella Artoire Cidre for this for a bit of sweetness and a fruity kick.

Very good with French fries!!

stuart_38

I've been doing basic mussels and white wine for years and this was my first attempt at something with actual flavour (in parallel with the Thai style mussels). The result was spectacular. Very very delicious and I was scooping up the juices at the bottom of the plate. Will be making again.

esthersnook

A star rating of 4 out of 5.

Delicious, very easy to make. Also used chorizo instead of bacon, lovely!

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