Ingredients

Method

• 1 x 200 g punnet baby leeks
• 2 T olive oil
• 1 T unsalted butter
• 1 garlic clove, crushed
• 1 cup pale ale
• 1 kg fresh mussels, cleaned
• 1 - 2 T parsley, finely chopped
For the garlic-mayo toast:
• 2 short baguettes, sliced lengthways
• ⅓ cup thick garlic-flavoured mayo

Method

Ingredients

1. Trim the leeks and slice thinly. Heat the oil and butter in a suitable saucepan. Gently soften the leeks, but don’t allow to colour. Stir in the garlic. Pour in the beer and bring to a simmer. Add the mussels and cover tightly.

2. Steam for 5 minutes or until the mussels have opened. Discard any that refuse to open, but do give them a chance to open. You can remove the opened mussels and leave the unopened ones to simmer longer, hoping they’ll open. Add the parsley.

3. Spoon the mussels into large bowls and serve with garlic-mayo toast.

3. To make the garlic-mayo toast, spread the cut side of the bread with the mayo and grill until golden brown.

Cook's note: I usually steam the mussels in wine but beer is a great alternative. Only use tightly closed mussels. Discard any cracked mussels and those that refuse to close, even after a sharp tap on the counter.

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