Steamed leeks, burnt butter and almonds, mussels

AT A GLANCE

  • Serves 6 people

  • 9 leeks, trimmed, white parts only
  • 12 black mussels, scrubbed, beards removed
  • 2 tbsp dry apera or Sherry
  • 100 gm unsalted butter, coarsely chopped
  • 2 tbsp blanched almonds, coarsely chopped
  • 2 tsp lemon juice
01   Wash leeks thoroughly under cold running water, then steam in a steamer placed over a saucepan of boiling water until just tender (8 minutes). Refresh, drain and dry well on absorbent paper, then slice into 1cm-thick rounds and set aside.
02   Heat a saucepan over medium-high heat, add mussels and apera, cover with a tight-fitting lid and cook until mussels begin to open (2 minutes; remove mussels from pan as they open). Remove mussels from shells, transfer to a small container, strain cooking liquid over and refrigerate until required.
03   Melt butter in a small saucepan over medium heat until foaming, add almonds and stir continuously until golden (1-2 minutes). Strain through a metal sieve into a heatproof bowl, return butter to pan, add lemon juice and season to taste.
04   Divide leeks among serving plates, season to taste with sea salt. Place 2 mussels on each plate along with a little cooking liquid, scatter with toasted almonds (optional), drizzle with butter sauce and serve.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.

Recipe:

ANDREW MCCONNELL , JOSH MURPHY

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2011 BEENAK FARM BRITANNIA CREEK SAUVIGNON BLANC, YARRA VALLEY, VIC. , suggested by CAMPBELL BURTON

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