Steamed mussels with leeks, thyme & bacon

• mussel↗750g g
• butter↗25g g
• rashers smoked streaky bacon↗6

  chopped into small pieces

• small leeks↗2

  sliced on the diagonal

• handful thyme↗

  sprigs

• small glass cider

  or white wine

Step-by-step instructions

1. 1

   Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don’t open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.