Seafood is one of my favourite types of food; one I typically associate with summer. But not mussels! In a stew or in this case a sauce, they are so comforting.
I typically make them on the weekend, but as they are a quick meal, they can very easily be enjoyed on a week night too.
This is my own recipe so I hope you enjoy!
1kg black mussels, scrubbed
4 slices of bacon, diced
1 cup of white wine
3/4 cup of cream
Half an onion, diced
Half a leak, sliced
2-3 cloves of garlic, minced
3 tablespoons of butter
Salt and pepper
2 cups of parsley, to serve
Fry the bacon in a pan with one tablespoon of butter. Once the bacon has some colour add the garlic, onion, leak and two tablespoons of butter. Stir gently until the onion is translucent.
Add the wine and stir. After about 30 seconds add the cream and the mussels. Stir so the ingredients are well mixed.Turn the heat down slightly and put the lid on the pot; let the ingredients boil for 3-5 minutes.
Once all the mussels have opened, add the parsley and serve with crusty bread.