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Creamy Mussels with Bacon & Leeks

Chef Tip:

Substitute the leeks and bacon with fresh fennel and use Orange instead of lemon

  • 400 g  Half Shell Mussels Slowly defrosted in the fridge and excess water drained
  • 2 Leeks Sliced into thin rings
  • 120 g Bacon Chopped into bits
  • Sprinkle of dried chilli flakes (optional)
  • 1 cup White Wine
  • 2 Garlic Cloves finely chopped
  • 1 cup Fresh Cream
  • 1 Lemon zested and juiced
  • a few sprigs of Thyme
  • Sea Salt
  • Black Pepper
  • Chopped fresh Parsley to garnish


  • In a heavy based saucepan, sauté the leeks and garlic in some butter until soft.
  • Add the bacon and fresh thyme leaves.
  • Cook until the bacon starts to brown.
  • Add the wine and reduce by about a third, add the cream and bring to the boil, once the cream is simmering, add the mussels, cover and steam until heated through.
  • Add lemon zest, juice, salt and pepper to taste. Tip: do not add all the lemon juice at once; this is very much taste and adjust.
  • There is also a lot of natural salt in mussels and the bacon is salty so be careful when adding your final seasoning.
  • Lastly, sprinkle in a handful of chopped parsley and serve in bowls with toasted garlic bread on the side.

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