Mussels, sausage and leeks on sourdough recipe
 The traditional French morteau sausage gives this lunch dish or starter a smoky flavour – bon appetit. 300g/10½oz mussels1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole1 tbsp olive oil4 sprigs thyme, 2 sprigs with leaves removed 25g/1oz unsalted butter 2 leeks, sliced150g/5½oz smoked sausage, such as morteau sausage, sliced1 tsp chopped fresh tarragon 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 300g/10½oz mussels 1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole 1 tbsp olive oil 4 sprigs thyme, 2 sprigs with leaves removed 25g/1oz unsalted butter 2 leeks, sliced 150g/5½oz smoked sausage, such as morteau sausage, sliced 1 tsp chopped fresh tarragon 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Serve the mussel mixture on the chargrilled sourdough. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Chargrill the sourdough well on both sides. Rub with the whole garlic clove and drizzle with the olive oil. Keep warm. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat a large saucepan over medium-high heat and add the mussels, along with 2 sprigs thyme, 1 of the chopped garlic cloves and a splash of water. Cover with a lid and cook until all the mussels have opened, discarding any that remain closed. Remove the mussel meat from the shells and set aside. Discard the shells. Keep the cooking liquor. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Heat the butter in a frying pan over a medium heat and fry the leeks and remaining chopped garlic for 10 minutes, or until soft. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Add the sausage and cook for 2 minutes more before adding the mussels and some of the mussels liquor. Cook for a further 1–2 minutes. Add the tarragon, parsley and thyme leaves, season with salt and pepper. Serve the mussel mixture on the chargrilled sourdough. Serve the mussel mixture on the chargrilled sourdough.