Smoked mussels in vinaigrette with cider poached leeks and seaweed sod– Frank Hederman
This is a personal spin on one of my favourite French classics, Leeks “au Vinaigrette”. The addition of smoky Hederman Mussels give it lots of body and seaweedy soda bread is great to mop up...
Ingredients
- 400g Hederman Smoked Mussels in vinaigrette
- 450g leeks, cleaned and cut in half along the diameter
- 2 bottles Longueville House Cider
- 30g Parlsey Extra Virgin Olive Oil
- Salt
- Pepper 2
- 50g Wholemeal flour (I like Macroom Stoneground)
- 100g white flour (Littlemill)
- 5g Bicarb soda
- 2g Baking powder
- 250g Buttermilk
- 150g Whole milk
- 50g melted butter
- 5g Caster Sugar
- 20g Seaweed (dulse/kelp is good for this)
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