Mussels with Caramelised Leek and Bacon
- A bag full of freshly caught mussels or around 750g from your supplier
- A lump of butter
- Olive Oil
- 8 - 10 rashers of smokey streaky bacon
- 2 leeks or red onions - sliced
- loads of fresh herbs - coriander if you like it or thyme/marjoram or flat leaf parsley
- 1 cup white wine
Scrub and de-beard the mussels. If some of them are tricky and you leave them then don’t forget to check them at the end (I have forgotten before and got in trouble for it!!)
Heat the olive oil in a wok. Add the bacon and cook until it colours and starts to smell delicious.
Add in the leeks and cook together until everything is sweating and soft and yummy looking.
Add the mussels and the wine and cover with a lid or extra large frypan(upside down).
The mussels will steam open. If after 4-5 minutes you have closed mussels then discard them as they are not for eating!
Pile the mussels into a bowl (hopefully you will have a nice big one handy).
Cook off the juices for a few minutes and add a knob of butter to the sauce.
Pour over the mussels and serve with a simple salad and crusty bread.