Mussels Leaks, White Wine and Herbs

This is a simple speciality shell fish dish from the coastal fishing areas around the Brittany coast in france.

This is a very easy meal to prepare you can add more flavours to this very simple meal by adding more vegetables like broccoli but it is difficult to surpass just the flavour and taste and dry wine combined of the mussels

1 kilo mussels.
3 tbsp butter.
8 rashers smoked streaky bacon , chopped into small pieces.
8 small leeks, sliced in thick pieces.
1 handful of thyme sprigs.
1 tsp of mixed herbs.
1 large glass of Dry white wine.

First pour all the mussels into a large pan fill to well cover the mussels with water.scrub and remove the beard from each then stir vigorously and leave for 5 minutes.

Take out and discard any that float, stir again and wait a further 5 minutes again take out and throw away any mussels that float.

Make sure all the mussels are alive before you cook them, if any are open, tap them on the work surface, if they don’t close, throw them away.

Scoop out the clean mussels and put into a clean pan and pour over the glass of white wine and shake the pan to ensure the wine combines with the mussels and set aside.

Heat 2tbsp of the butter into a large pan, and fry the bacon for 3-4 mins until starting to brown.

Add in the leeks, thyme place on the pan lid, then sweat/cook everything together for 6-8 mins or until soft.

Turn up the heat to high, add the mussels and wine to the pan, then cover and cook/steam for 4-5 minutes, shaking the pan occasionally, until the mussels have opened.

Throw away any that are not open, then using a slotted spoon, scoop out the mussels and the other ingredients and place into a large warm dish,then place the pan with mussel liquid back on the heat.

As soon as the juices start to boil add in the last tbsp of the butter stir, then pour over the mussels and leaks.

Fresh crusty warm bread or crusty rolls makes sure the plates are left clean.

Serves 4 persons.

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