Mussels with leeks and white wine
Ingredients
50g butter
1 medium onion, finely chopped
1 medium leek, washed and finely sliced
2 garlic cloves, finely sliced
300ml dry white wine
1.4kg fresh mussels, cleaned and tapped, and opened or damaged ones discarded
3 tbsp chopped flat-leaf parsley
Irish soda bread, to serve
This traditional dish makes an elegant starter for six or a satisfying lunch for two mollusc lovers
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Method
1 Melt the butter in a large, heavy-based pan. Add the onion, leek and garlic, and cook over a medium heat for 5 minutes. Pour in the white wine and bring to the boil, then add the mussels. Cover and cook for 4-5 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that are still closed after cooking.
2 Remove the mussels with a slotted spoon and divide among six warmed deep bowls. Return the pan to the heat, bring the liquid to the boil and bubble for 2-3 minutes to reduce.
3 Stir in the parsley, then season the sauce and pour over the mussels. Serve with soda bread for dunking into the sauce.
Comments
In this month's issue of...
- Memories are made of this: wake up to a sea view, walk a frosty coastal path, take tea in a grand hotel
- Find your dream home: light, airy and seconds from the beach
- Autumn seaside breaks
- When we were young: Suggs, Carol Ann Duffy and Mark Hix's seaside childhoods
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