Ingredients
- 2 kg fresh mussels
- 1 tbsp olive oil
- 3 shallots, finely chopped
- 2 leeks, trimmed and finely sliced
- 2 cloves garlic, finely chopped
- 500 ml Somerset cider
- 2 tbsp British lighter crème fraîche
- 14 g fresh flat-leaf parsley, finely chopped
- 25 g lightly toasted flaked almonds
- 1 baguette, to serve
Method
- Wash the mussels under cold running water, and remove any beards. Discard any mussels that are broken, or any that are open and don’t close when tapped sharply.
- Heat the oil in a large, deep, pan with a lid over a medium heat. Add the shallots and leeks, and cook for about 5 minutes until softened. Add the garlic and cook for a further minute, then pour in the cider and cook for a further 5 minutes.
- Tip in the mussels, put the lid on the pan and cook for 3-4 minutes, shaking occasionally, until the shells have opened. Discard any that remain closed.
- Stir in the crème fraîche and half the parsley, and season with freshly ground black pepper.
- Ladle into bowls, top with the almonds and the remaining parsley, and serve with the bread to mop up the sauce.
- Enjoy!
Serves – 4
Prep – 15 mins
Cooking Time – 15 mins
The Crockford Cookbook 