Mussells with Leeks & Pancetta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: English
Serves: 2
Ingredients
  • 2 pounds of mussels
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 8 ounces chopped pancetta
  • 2 small leeks, halved and slivered
  • 6 fresh thyme stalks - can use whole or just leaves
  • 1 bay leaf
  • 1 cup hard cider
  • 1 tablespoon grain Dijon mustard
  • 3 tablespoons heavy cream
  • salt and pepper
  • fresh chopped parsley for garnish
Instructions
  1. Scrub the mussels and remove any beards that are attached to the shells. Discard any open mussels that don't close when given a sharp tap.
  2. Place a large saucepan or braising pan over medium heat and melt the butter into the olive oil. When this mixture is foaming add the pancetta and cook for 5 minutes more. Stir in leek, thyme and bay leaf. Cook for 3 minutes more until the leek softens.
  3. Turn the heat up to high, pour in the cider and bring to a boil. Add the mustard and stir. Add mussels and cover the pan with a lid and cook for 2-3 minutes, giving the pan a good shake a couple times. When most of the mussels are open, stir in the cream. and season with salt & pepper.
  4. Place in a deep dish bowl with the mussels and the cooking liquid. Accompany with frites or a crusty loaf of bread.
Recipe by Tout va bien! (tm) at https://christymajors.com/winepw-downton-sundays-exploring-english-sparkling-wine/