Ingredients
1kg raw mussels scrubbed, and please discard any that do not close when tapped (give them a minute to close).
For the sauce
I Large Shallot peeled and finely chopped
1 Small Leek trimmed and finely sliced, washed and drained
35ml Tarragon Vinegar
10g Butter
150ml Double Cream
Flat Leaf Parsley chopped
Method
1. Heat a suitable sized saucepan over a moderate heat, when hot tip in the prepared mussels.
2. Place a lid on the pan and shake vigorously, after a couple of minutes add half the vinegar and shake well, place the lid back on.
3. Cook for a further minute then tip the contents of the saucepan into a colander or sieve that has been set over a bowl to catch the juices.
4. Wipe out the saucepan and return to a gentle heat, add the butter and the shallots and cook gently until the shallots soften.
5. Turn the heat up and add the remaining vinegar and cook until the liquid has reduced a little then add the juices from cooking the mussels, being careful to avoid any grit or sediment.
6. Add the cream and turn the heat to moderate, watch carefully as it is easy for the cream to boil over, allow to simmer for a couple of minutes before adding the sliced leeks (pat dry before adding)
7. Cook for a couple of minutes then tip the mussels back into the sauce and stir in the chopped parsley.
8. Serve with crusty bread or some frites (chips).
Burren Balsamic recipe.