Mussels and leeks on toast

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

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

Fish course
Supper
Lunch
Pescatarian

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