Serves 2-4 people (starter or light main course
500g Half Shell Mussels(slowly defrosted in the fridge and excess water drained.)
2 Leeks, sliced into thin rings
120g Bacon Bits
Sprinkle of dried chilli flakes(optional)
1cup White wine
2 garlic cloves, finely chopped
1cup Fresh Cream
1 Lemon, zested and juiced
a few sprigs of Thyme
Sea salt and Black pepper
Chopped fresh Parsley to garnish
In a heavy based saucepan, sauté the leeks and garlic in some butter until soft.
Add the bacon and fresh thyme leaves.
Cook until the bacon starts to brown.
Add the wine and reduce by about a third, add the cream and bring to the boil, once the cream is simmering, add the mussels, cover and steam until heated through.
Add lemon zest, juice, salt and pepper to taste. Tip: do not add all the lemon juice at once; this is very much taste and adjust.
There is also a lot of natural salt in mussels and the bacon is salty so be careful when adding your final seasoning.
Lastly, sprinkle in a handful of chopped parsley and serve in bowls with toasted garlic bread on the side.
Substitute the leeks and bacon with fresh fennel and use Orange instead of lemon.