The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Steamed leeks, burnt butter and almonds, mussels


You'll need

9 leeks, trimmed, white parts only 12 black mussels, scrubbed, beards removed 2 tbsp dry apera or Sherry 100 gm unsalted butter, coarsely chopped 2 tbsp blanched almonds, coarsely chopped 2 tsp lemon juice

Method

  • 01
  • Wash leeks thoroughly under cold running water, then steam in a steamer placed over a saucepan of boiling water until just tender (8 minutes). Refresh, drain and dry well on absorbent paper, then slice into 1cm-thick rounds and set aside.
  • 02
  • Heat a saucepan over medium-high heat, add mussels and apera, cover with a tight-fitting lid and cook until mussels begin to open (2 minutes; remove mussels from pan as they open). Remove mussels from shells, transfer to a small container, strain cooking liquid over and refrigerate until required.
  • 03
  • Melt butter in a small saucepan over medium heat until foaming, add almonds and stir continuously until golden (1-2 minutes). Strain through a metal sieve into a heatproof bowl, return butter to pan, add lemon juice and season to taste.
  • 04
  • Divide leeks among serving plates, season to taste with sea salt. Place 2 mussels on each plate along with a little cooking liquid, scatter with toasted almonds (optional), drizzle with butter sauce and serve.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

2011 Beenak Farm Britannia Creek Sauvignon Blanc, Yarra Valley, Vic.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×