Award-winning local chef Marcelle Roberts of Caf\u00e9 1999, Unity Bar and S43 has teamed up with Seafood Enterprise to bring you a range of delicious chef made meals \u2013 ready to heat and eat. We\u2019ve tried them and we love them. To tempt your taste buds, Chef Roberts has shared a deliciously creamy recipe for a Mussel, Bacon & Leek dish that is perfect for a starter or light meal. You\u2019re welcome!<\/p>\n
Creamy Mussels with Bacon & Leeks<\/strong> You\u2019ll need:<\/strong> 500g Half Shell Mussels (slowly defrosted in the fridge and excess water drained.); 2 Leeks, sliced into thin rings; 120g Bacon Bits; Sprinkle of dried chilli flakes(optional); 1cup White wine; 2 garlic cloves, finely chopped; 1cup Fresh Cream; 1 Lemon, zested and juiced; a few sprigs of Thyme; Sea salt and Black pepper Method:<\/strong>In a heavy based saucepan, saut\u00e9 the leeks and garlic in some butter until soft. Variation:<\/strong> Award-winning local chef Marcelle Roberts of Caf\u00e9 1999, Unity Bar and S43 has teamed up with Seafood Enterprise to bring you a range of delicious chef made meals \u2013 ready to heat and eat. We\u2019ve tried them and we love them. To tempt your taste buds, Chef Roberts has shared a deliciously creamy recipe for […]<\/p>\n","protected":false},"author":24,"featured_media":8916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[2344,64,2345,65,2347,2346],"class_list":{"0":"post-8915","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-creamy-mussel-pot","9":"tag-food","10":"tag-marcelle-roberts","11":"tag-recipes","12":"tag-seafood-enterprize","13":"tag-winter-food"},"yoast_head":"\n
\nServes 2 to 4 people as a starter or light main<\/em><\/p>\n
\nChopped fresh Parsley to garnish<\/p>\n
\nAdd the bacon and fresh thyme leaves. Cook until the bacon starts to brown.
\nAdd the wine and reduce by about a third, add the cream and bring to the boil, once the cream is simmering, add the mussels, cover and steam until heated through.
\nAdd lemon zest, juice, salt and pepper to taste. Tip: do not add all the lemon juice at once; this is very much taste and adjust.
\nThere is also a lot of natural salt in mussels and the bacon is salty so be careful when adding your final seasoning.
\nLastly, sprinkle in a handful of chopped parsley and serve in bowls with toasted garlic bread on the side.<\/p>\n
\nSubstitute the leeks and bacon with fresh fennel and use Orange instead of lemon.<\/p>\n","protected":false},"excerpt":{"rendered":"