Creamy Mussel And Leek Appetiser Recipes

STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

CREAMY MUSSEL AND LEEK APPETISER

Steps:

• Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
• Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
• Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
• Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
• Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.
• Add the mussels to leek mix, stir to combine.
• In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.
• Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min's until browned and bubbly.

MUSSELS WITH WHITE WINE AND LEEK

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.