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Steamed mussels with leeks, thyme & bacon
Serves 2
Easy
Prep:
Cook:
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
Skip to ingredients
- 750g mussel
- 25g butter
- 6 rashers smoked streaky baconchopped into small pieces
- 2 small leekssliced on the diagonal
- handful thymesprigs
- small glass cideror white wine
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.
