MUSSELS WITH WHITE WINE AND LEEK
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
- Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
- Serve with lots of crusty bread to soak up the sauce.
MUSSELS WITH LEEKS AND WHITE WINE
Make and share this Mussels With Leeks and White Wine recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 19m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Scrub the mussels really well and remove their stringy beards. Chuck out any mussels that are damaged in any way or that are open and don't close when tapped on the side of the sink.
- Heat the oil in a large non-stick frying pan or saute pan - you need something with a lid - over a low heat. Very gently fry the leeks and garlic for 5 minutes until softened but not coloured, stirring occasionally. There's no need to cover the pan. Add a little water to the pan if the leeks start to stick before they are softened.
- Pour over the white wine and stir in the creme fraiche and parsley. Add the mussels, cover the pan with a lid and cook for 3-4 minutes or until all the mussels have steamed open, stirring once. Give the pan a good shake now and again. Mix the cornflour and water together to make a thin paste.
- Remove the pan from the heat and tip the mussels and their liquor into a colander over a large bowl. Throw away any that haven't opened, then divide the mussels between two warmed wide bowls.
- Tip the mussel liquor back into the pan and stir in the cornflour paste. Bring to a simmer and cook for 1 minute, stirring until thickened. Add a bit more salt and pepper to taste and pour the sauce back over the mussels in the bowls.
- Serve each bowl of mussels with a thick slice of crusty bread for mopping up the sauce. Heaven!
Nutrition Facts : Calories 763.2, Fat 27.9, SaturatedFat 9.8, Cholesterol 181.1, Sodium 1591.4, Carbohydrate 48.4, Fiber 2.4, Sugar 5.3, Protein 63.7
STEAMED MUSSELS WITH LEEKS, THYME & BACON
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
Provided by Barney Desmazery
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.
Nutrition Facts : Calories 377 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Protein 24 grams protein, Sodium 2.76 milligram of sodium
MUSSELS WITH LEEKS & SAFFRON
Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch
Provided by Diana Henry
Categories Lunch, Starter
Time 55m
Number Of Ingredients 10
Steps:
- Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
- Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
- Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
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