Mussels with Cider, Leeks and Cream (2)

An easy dish from Pasture restaurant in Bristol, which I found in ” The Bristol and Bath Cookbook”. It will serve four as a starter. Serve with hunks of warm sourdough to mop up the juices.

Mussels with Cider, Leeks and Cream (2)
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Mussels with Cider, Leeks and Cream (2)
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  1. Check the mussels and discard any that are broken or that do not close tightly when firmly tapped.
  2. Sweat the leek in butter until soft and set aside. In a separate large heavy based pan fry the bacon until crisp. Add the garlic and softened leeks to the bacon and cook for another minute.
  3. Add the mussels and cider and cover with a lid. Cook for 3 minutes until the mussels begin to open, then add the cream and simmer gently for another couple of minutes until all the mussels have fully opened. Discard any mussels that are still closed.
  4. Add the lemon juice, chives and seasoning to taste. Serve immediately with the bread.
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