Mussels in Cream Sauce with Bacon and Leeks
75% автентично · Belgian-inspired
A richer, more complex variation of mussels in cream sauce, featuring the savory depth of bacon and the subtle sweetness of leeks.
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Съставки
- Fresh mussels2 kg
- Bacon, diced100 g
- Butter30 g
- Leeks, white and light green parts only, thinly sliced1 large
- Garlic, minced3 cloves
- Dry white wine150 ml
- Heavy cream200 ml
- Fresh chives, chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor steaming
Стъпки
- 1
Clean the mussels.
- 2
In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Add butter to the pot with the bacon fat. Add the sliced leeks and sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Add the mussels and white wine. Cover and steam for 5-7 minutes until opened. Discard unopened mussels.
- 6
Remove mussels to a serving bowl. Keep warm.
- 7
Pour the cooking liquid back into the pot. Stir in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- 8
Season the sauce with salt and black pepper to taste.
- 9
Pour the sauce over the mussels. Garnish with the reserved crispy bacon and fresh chives.
