Mussels, sausage and leeks on sourdough
The traditional French morteau sausage gives this lunch dish or starter a smoky flavour – bon appetit.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 300g/10½oz mussels
- 1 thick slice sourdough bread
- 3 garlic cloves, 2 chopped and 1 left whole
- 1 tbsp olive oil
- 4 sprigs thyme, 2 sprigs with leaves removed
- 25g/1oz unsalted butter
- 2 leeks, sliced
- 150g/5½oz smoked sausage, such as morteau sausage, sliced
- 1 tsp chopped fresh tarragon
- 1 tbsp chopped fresh flatleaf parsley
- salt and freshly ground black pepper
Method
Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.
Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm.
Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor.
Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft.
Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper.
Serve the mussel mixture on the chargrilled sourdough.
