Cart is empty Chef Tip:
Substitute the leeks and bacon with fresh fennel and use Orange instead of lemon
INGREDIENTS:
- 400 g Half Shell Mussels Slowly defrosted in the fridge and excess water drained
- 2 Leeks Sliced into thin rings
- 120 g Bacon Chopped into bits
- Sprinkle of dried chilli flakes (optional)
- 1 cup White Wine
- 2 Garlic Cloves finely chopped
- 1 cup Fresh Cream
- 1 Lemon zested and juiced
- a few sprigs of Thyme
- Sea Salt
- Black Pepper
- Chopped fresh Parsley to garnish
- In a heavy based saucepan, sauté the leeks and garlic in some butter until soft.
- Add the bacon and fresh thyme leaves.
- Cook until the bacon starts to brown.
- Add the wine and reduce by about a third, add the cream and bring to the boil, once the cream is simmering, add the mussels, cover and steam until heated through.
- Add lemon zest, juice, salt and pepper to taste. Tip: do not add all the lemon juice at once; this is very much taste and adjust.
- There is also a lot of natural salt in mussels and the bacon is salty so be careful when adding your final seasoning.
- Lastly, sprinkle in a handful of chopped parsley and serve in bowls with toasted garlic bread on the side.
