This recipe is part of the One BIG Recipe: Gourmet Fusion Soiree! [1]
Servings: 4
Ease of Preparation: Medium
Ingredients:
- ¼ cup (60 ml) diced pancetta
- 1 leek, white and light green only, sliced thin
- 4 garlic cloves, 3 minced and 1 left whole
- Salt and pepper
- 1 ½ cups (350 ml) witbier (white beer)
- 1 ½ pounds (680 g) mussels, de-bearded
- ½ cup (120 ml) whipping cream
- 1 baguette, sliced on a bias
- Olive oil, for grilling
Method:
- Scrub the mussels under cool water, discarding any with broken or cracked shells. Preheat the grill to high.
- In a wok or pot over medium-low heat, render the pancetta until it releases its fat and begins to crisp, 5-6 minutes.
- Add the leeks and minced garlic to the pot, raise the heat to medium, season with salt and pepper, and cook until softened and beginning to colour, 5-7 minutes.
- Add the beer to the pot.
- Add the mussels and cream to the pot, cover, and allow to cook until all the mussels have opened, 4-5 minutes.
- Meanwhile, brush the baguette slices with olive oil and grill until nicely charred on both sides, 1-2 minutes per side.
- Rub each slice with the whole garlic clove and set aside.
- Uncover the mussels, discarding any that failed to open and transfer the mussels and sauce to a large bowl.
- Serve immediately with grilled baguette to mop up the sauce.