Mussels with Leeks, Cider & Cream
Over a year ago
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Ingredients
- 1 Large Leek
- Knob Butter
- 1 Bay Leaf
- 100ml Dry Cider
- 2 Tsp Mustard (Dijon is best)
- 1kg Mussels Debearded & Scrubbed
- 100ml Double Cream
- Handful Fresh Parsley Chopped
- Fresh Ground Black Pepper to Season
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Great light lunch - good for celebrating St David's Day!
Method
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1
1. Slice the leek lengthways into thin strips and then chop each strip into four.
2. Melt the butter in a large saucepan, then add the leeks and the bay leaf. Stir well, then cover with a lid and sweat over a low heat for about 5 minutes, stirring occasionally, until the leeks are soft, but not brown.
3. Stir in the Dijon mustard and the cider, season with the pepper, then throw in the mussels. Cover, turn up the heat, shake the pan well, and cook for 5 minutes, or until the mussels have opened. Bin any that don't.
4. Stir in the cream, then divide between two bowls. Scatter with the parsley before serving.
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