This incredibly comforting dish is a real crowd pleaser if you have guests over- but you might not want to share it! By charring our onions and leeks at the start of the recipe we get a real hearty depth of flavour to the sauce- and the crispy, spongey bread bites soak that up perfectly!…..
- 1kg Mussels, cleaned
- 2 Shallots
- 2 Leeks, bottom white third only
- 1 Bulb of Garlic
- 30g Unsalted Butter
- 80ml Muscadet or good quality white wine
- 75ml Double Cream
- 1 Lemon, juiced
- Big handful chopped Parsley
- ½ a Baguette, chopped into rough 2-3 inch pieces
- 40g Grated Parmesan
- 2-3 Sprigs Rosemary
Have the wood fired oven at around 450 degrees with a small flame presence and some embers present.
Wrap the garlic bulb in 2 pieces of foil before placing the garlic, leeks and shallots into the embers to char and burn for around 15 minutes. Allow to cool slightly before peeling and roughly chopping.
In a cast iron pan or casserole (anything with a lid!) place the mussels, wine, butter and chopped veg. Season lightly and cover with the lid.
Pop the pan into the oven, close to the fire for around 4 ½ minutes.
As the mussels are cooking, toss together the bread bite ingredients in a tray, drizzle generously with olive oil and pop into the oven alongside the mussels but further away from the fire. And cook for around 3-4 minutes.
When the time is up on the mussels, remove the lid and add the cream. Pop the lid back on and return to the oven for a final 1-2 minutes.
Finish the mussels with the lemon juice and parsley and check the seasoning of the sauce before serving alongside the bread bites.
Are you interested in our wood fired ovens? Head over to our product pages for more information.