This can be substituted with leftover pork roast, ham, turkey or even just slices of good ol' bacon.
Mussels with Pork and Leek in Parsley White Wine Cream Sauce
- 1 tablespoon of olive oil
- 1 tablespoon butter
- 2 cloves garlic (mashed then chopped roughly)
- 2 anchovy fillets
- 1 leek (sliced thinly)
- 1 bay leaf
- left over pork belly confit (roughly chopped ...substitute with bacon)
- 1/2 cup of white wine
- 150ml thicken cream
- 1 kg live black mussels (scrubbed, debearded)
- 1/2 cup of parsley leaves (roughly chopped)
- Salt & Pepper to taste
- lemon wedges to serve
Pour in the washed mussels. Turn the heat up high and keep stirring the contents in the pan around until the mussels start to open.
Once the mussels start to open, add in the chopped parsley (reserve about a tablespoon for garnish) and stir the contents around until the mussels are coated with the cream sauce. Serve immediately and garish with the remaining chopped parsley leaves and lemon wedges.
- The anchovy fillets will provide the saltiness to the dish. Taste and season with a bit more salt if required.
- Toast up some garlic bread to soak up the cream sauce. Or use the leftover cream sauce to toss in some hot pasta for a quick meal.