Steamed mussels with leeks, thyme & bacon

Contains pork – recipe is for non-Muslims only
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips

  • Prep:20 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 377
  • fat 26g
  • saturates 12g
  • carbs 9g
  • sugars 5g
  • fibre 0g
  • protein 24g
  • salt 2.76g


  • 750g mussels
  • 25g butter
  • 6 rashers smoked streaky bacon, chopped into small pieces
  • 2 small leeks, sliced on the diagonal
  • handful thyme sprigs
  • small glass cider or white wine


  1. Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don’t open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.

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