Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 1 thick slice sourdough bread
- 3 garlic cloves, 2 chopped and 1 left whole
- 1 tbsp olive oil
- 300g/10½oz mussel
- 4 sprigs thyme, 2 sprigs with leaves removed
- 25g/1oz unsalted butter
- 2 leeks, sliced
- 150g/5½oz morteau sausage, sliced
- 1 tsp chopped fresh tarragon
- 1 tbsp chopped fresh flatleaf parsley
- salt and freshly ground black pepper
Method
Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm.
Heat a large saucepan over medium-high heat and add the mussels, along with two whole sprigs of thyme, one chopped garlic and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Keep the cooking liquor.
Heat the butter in a frying pan over medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft.
Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper.
Serve the mussel mixture on the chargrilled sourdough.