Larkin Cen’s Leeks and Mussels in a Cider Sauce

    June 27, 2016

    • Yields: 4


    1 1/2 kg Live mussels


    Olive oil, to fry

    1 Leek, washed and finely sliced, tough outer leaves removed

    1 Garlic clove, finely diced

    100 ml Medium cider

    100 ml Single cream


    Crusty bread


    1Wash the mussels and discard any that are broken and do not close when tapped.

    2Put a splash of olive oil in a frying pan and cook the leeks on a medium heat with the garlic and cook until tender, take out and reserve.

    3In the same pan turn the heat up high and heat up the pan until red hot.

    4Put the mussels in with the cider and put the lid on and cook until the shells have opened.

    5Take the mussels out using a colander making sure you catch the cooking liquor.

    6Add the leeks and cream to the cooking liquor and pour over the mussels.

    7To serve - sprinkle with roughly chopped parsley and serve with crusty bread.


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