Tortellini of Anglesey Mussels with Consomme with Pancetta Crisp and Leeks

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 12th January 2011
North West Young Chef of the Year

Tortellini of Anglesey Mussels with Consomme with Pancetta Crisp and Leeks

Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following Tortellini of Anglesey Mussels with Consomme with Pancetta Crisp and Leeks recipe a try yourself? Tortellini of Anglesey Mussels by Tom Lee, served with a Consomme, Pancetta Crisp and Leeks. This starter was one of the dishes that made Tom Lee the North West Young Chef 2010 winner!


  • 300g Fresh Mussels
  • 65g Flour
  • 3 yolks
  • 2 tblsp cream fraiche
  • 1/2 Leeks
  • 5g chives
  • 3 thin slices pancetta
  • 1/2 Onion
  • 1/2 Carrot
  • 50g butter
  • sprigs mustard cress
  • 100g Codling
  • 800ml Fish Stock
  • 4 Egg White
  • 100ml Organic Cider


Pasta- mix flour and yolk and little salt to form dough- chill
Clean mussels.
In hot pan add mussels, ¼ carrot, ¼ onion and cider cover- when mussel have opened add the hot fish stock, drain liquor.
Pick mussels
Blitz egg white, codling, ¼ carrot and ¼ onion, then whisk in warm fish stock and simmer to form a crust 7-10min approx.
Slice pancetta to thin and wrap around a metal ring and bake till golden brown 180c.
Julienne leeks
Chop mussels up, fry 1 slice of pancetta and fry add to mix, in bowl add cream friache, chop chives and season
Roll pasta, cut pasta to circles and add filling and form into tortellini- boil in water

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.