Steamed mussels with leeks, thyme & bacon

2 servings 30-60 minutes 400 kcal or less cider leek leeks mains moules moules mariniere mussel mussels mussels marinieres mussels with bacon mussels with wine seafood shellfish streaky bacon thyme

N/A

Source

Ingredients

750g mussel

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

Method

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.