Heat the olive oil and butter in a large heavy-based pan over medium heat. Add the leek and celery and cook, stirring occasionally, for 6–7 minutes until the vegetables are soft. Add the
Garlic and cook, stirring, for 1 minute more.
Add the mussels and stir together gently until well combined. Add the wine and thyme sprigs, cover the pan and simmer for 6–7 minutes. Stir in the cream, cover and simmer for a further 5 minutes or until the mussels are open (discard any that haven’t opened in that time).
Serve with lots of crusty bread to soak up the sauce.
Recipe from Holiday by Bill Granger, published by Murdoch Books.
© William Granger 2008
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» 18m ago
» 20m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 7h ago