Moules en Crustade
Serves 4
· 4 large, round crusty rolls
· 150g butter
· 900g mussels
· 75ml dry white wine
· 2 leeks, chopped
· 2 tablespns double cream
· 1 tablespn flour
· 1 tablespn chopped chives
· Salt and pepper
This is a favourite supper dish of ours and guests always enjoy it. Cut the top off the rolls and scoop out the bread, to make 5mm crust “bowls”. Melt 75g of the butter and brush the top and the inside of each roll. Place on a baking tray and bake for about 7 minutes until they are golden and crisp. Keep in a warm place.
Put the mussels and wine into a covered dish and cook for 3 minutes until the mussels open. Take the mussels from their shells, discarding any that are closed. Remove and reserve the mussels. Reduce the liquid by half. In another pan heat remaining butter and cook the leeks until they are translucent, add the flour and make a light roux using the mussel liquor but don’t use the last gritty dregs. If the roux isn’t light enough, add a little more wine.
Finally return the mussels to the sauce and fill rolls with the mixture. Sprinkle on the chopped chives and return the bread tops at a rakish angle. Serve.
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