By burning the leeks and shallots in the embers we develop a great depth of flavour and subtle sweetness to the sauce that make this dish well worth firing up your wood fired oven for.
The bread bites give us lovely cheesy, crispy edges but still keep the doughy interior – perfect for soaking up that sauce!
Heat your wood fired oven up to around 450°C with a small flame presence and some embers present.
Wrap the garlic bulb in 2 pieces of foil before placing the garlic, leeks and shallots into the embers to char and burn for around 15 minutes. Allow to cool slightly before peeling and roughly chopping.
In a cast iron pan or casserole dish (anything with a lid!) place the mussels, wine, butter and chopped veg. Season lightly and cover with the lid.
Pop the pan into the oven, close to the fire for around 4 1/2 minutes.
As the mussels are cooking, toss together the bread bite ingredients in a tray, drizzle generously with olive oil and pop into the oven alongside the mussels but further away from the fire. And cook for around 3-4 minutes.
When the time is up on the mussels, remove the lid and the cream. Pop the lid back on and return to the oven for a final 1-2 minutes.
Finish the mussels with the lemon juice and parsley and check the seasoning of the sauce before serving alongside the bread bites.
1kg Mussels, cleaned
2 Leeks, bottom white third only
1 Bulb of garlic
30g Unsalted butter, diced
80ml Muscadet or good quality white wine
75ml Double cream
1 Lemon, juiced
Big handful chopped parsley
For the Rosemary & Parmesan Breadbites;
1/2 a Baguette, chopped into rough 2-3 inch pieces
40g Grated parmesan
2-3 Springs rosemary