Author: adapted from River Cottage Every Day by Hugh Fearnley-Whittingstall
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
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.
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.
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.
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/