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    Mussels en Croustade

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    Mussels en Croustade

    Serves: 4


    • 4 large round, crusty bread rolls
    • 130g butter
    • 900g mussels, cleaned
    • 50ml dry white wine
    • 4 small leeks, washed and chopped
    • 2 tablespoons double cream
    • 1 teaspoon beurre manié (½ teaspoon flour mixed with ½ teaspoon butter)
    • 1 tablespoon chopped chives
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C/gas 6. Take a thin slice off the top of each bread roll and set aside. Scoop out the bread from each roll with a teaspoon, leaving a wall about 5mm thick. Discard the bread. Melt 30g of the butter and brush the lids and the inside of each roll. Put on a baking sheet and bake for 5-7 minutes until crisp and golden. Keep warm.
    2. Put the mussels in a large pan with the wine. Cover and cook over a high heat for 4 minutes or so, shaking the pan now and then, until they have opened and the meats have just set. Tip into a colander over a bowl to collect the liquor. Remove the meats from the shells, cover and set aside. Strain the liquid through muslin to remove the grit.
    3. Melt another 25g of the butter in a medium-sized pan over a medium heat. Add the leeks, cover and cook for 4-5 minutes until soft. Add the mussel liquor, bring to the boil and cook until it has reduced by half. Stir in the remaining 75g butter, the cream and the beurre manié. Simmer for 1 minute until slightly thickened.
    4. Stir the mussels and chives into the sauce. Season. Spoon the mix into the baked rolls, add the lids and serve.

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