Scrub the mussels and remove the wiry little ‘beards’ that are attached to the shells. Discard any open mussels that don’t close when given a sharp tap.
Place a large saucepan over a medium heat and add the butter and oil.
When the butter is foaming, add the bacon or pancetta and cook for 4–5 minutes.
Stir in the leek, thyme and bay leaf and cook for 2–3 minutes, until the leek softens a little.
Turn the heat up high, pour in the cider and bring to the boil. Stir in the mustard, then tip in the mussels and place a lid on the pan.
Steam the mussels for 2–3 minutes, giving the pan a good shake once or twice.
When the mussels have nearly all opened (discard any that remain firmly shut), stir in the cream.
Season with salt and pepper and serve in deep bowls, scattered with parsley and accompanied by plenty of bread – or, even better, home-cooked frites – to soak up the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (577g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 176 (34%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 170.6mg||52 %|
|Sodium 1531.6mg||53 %|
|Potassium 1635.5mg||43 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 19.5g|
|Protein 60.1g||86 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 511
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