Creamy Mussel And Leek Appetiser Recipes

MUSSELS WITH LEEKS, SAFFRON AND CREAM

Steps:

• Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
• Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.

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.

MUSSELS WITH PERNOD AND CREAM

Steps:

• Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.

MUSSELS AND SWEET LEEKS

Steps:

• Melt butter and olive oil in a large pan.
• Saute leeks and garlic until very soft, about 5 minutes.
• Add wine and turn up heat, for about 1 minute, until alcohol smell disappears.
• Add cream and bring back to a boil.
• Add mussels.
• Cover and cook until all mussels have opened.
• Discard any mussels that remain closed.
• Serve in a large bowl with crusty bread.
• Enjoy!

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.