Name: Mussels and leeks on toast
Yield: Serves 2-4
Ingredients: ground black pepper; 400 g leeks (around 4 medium leeks), sliced 5mm thick; flaked sea salt; 200 ml white wine or cider; 2 tablespoons fairly finely chopped fresh flat-leaf parsley (optional); a squeeze of fresh lemon juice; lemon wedges, to serve; a couple of scratches of nutmeg; 4 slices of good white sourdough bread; 1 large clove of garlic, crushed; 40 g unsalted butter, plus extra for spreading on the toast; 500 g large live mussels in the shell, cleaned and de-bearded

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This is a favourite, so easy and utterly pleasing. Toast is a vehicle for so much more than we give it credit for. Long live life on toast!

Ingredients

500 g large live mussels in the shell, cleaned and de-bearded
200 ml white wine or cider

Method

Check the mussels and discard any that are open and that don’t close when you tap them. Put a saucepan large enough to contain the mussels over heat and drop in the mussels, followed by the wine or cider. Once the liquid is bubbling, steam the mussels for 2-3 minutes, stirring once halfway through the cooking time. You want to take them off the heat when they have only j

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Mussels and leeks on toast

Ingredients

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