Monday, 15 June 2009

Mussels with leeks cider and cream.

Now this is my kinda food, I love mussels and there are so many things they go with, I will be posting a bunch of mussel ideas over the next few weeks so keep a look out. All of these mussel recipes work really well wrapped in tin foil and cooked on a hot BBQ.

Serves 4 as a main or 6 as a starter.

You will need:-

1 kg Live mussels cleaned.
2 Leeks trimmed, washed and finely chopped .
2 Chopped cloves of garlic.
1 bottle of cider, Suffolk aspell if you can get it
100ml of double cream.
1 lemon
A handful of chopped fresh parsley
Olive oil
Sea salt and pepper


Heat a large heavy bottomed pan. Add a splash of oil and sweat the leeks and garlic for a few minutes. Turn the heat up to full, throw in the mussels and the cider and place a lid of the pan, after about 2 minutes give the pan a good shack up and continue to cook for another 2 minutes. The mussels are cooked when they are open, throw away any that haven’t opened. Add the cream and bring to the simmer. Add the parsley lemon juice and season to taste. Not to much salt as the mussels give out a lot of salt. Serve this with chunky chips of some nice bread.

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