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Mussels with leeks and white wine


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


In short
Preparation time:
15 mins
Cooking time:
20 mins
Total time:
35 mins
Serves:
6 people
Course:
Soups, starters & snacks, Main

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.


Coast




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In this month's issue of...

 

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