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Monday, 16 March 2015
Steamed Mussels With Leeks, Thyme and Bacon
Many may call this a bistro-style starter, and why not? It certainly seems to fit the description. Ingredients: Serves 2 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
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
9 carbs per serving and don't leave any of the delicious juices ........