Sunday, December 2, 2012


Harvested some leeks and garlic to make mussels in white wine. Very easy:
IN a large heavy bottom pot saute leeks, garlic and thyme in some butter and olive oil until soft. Add wine, a bay leaf and black pepper and let that reduce down a bit. Then add 1/4 cup cream and bring back to the boil. Add your mussels and cook with the lid on, stirring occasionally for about 10 mins. Have loads of warm crusty bread on hand to soak up the delicious broth.

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