Mussels with bacon and leeks
Serves 2. 298 calories/16g fat/4.8g saturated fat
Ingredients:
750g (1lb 10oz) fresh mussels
1 tbsp olive oil 2
rashers (50g/2oz) rind-less back bacon, chopped into small pieces
1 leek (about 200g/7oz), washed and thinly sliced
150ml (¼ pint) fresh chicken stock
3 tbsps half-fat crème fraîche
Method:
Scrub and de-beard the mussels. Heat the oil in a large saucepan, add the bacon and leek then cook over a medium heat for 4-5 minutes.
Turn up the heat, add the stock and mussels, cover and cook for 4-5 minutes, shaking occasionally, until the mussels are open. Discard any that aren't. Stir in the crème fraîche.