Mussels, morteau sausage and leeks on sourdough
By Matt Tebbutt From Saturday Kitchen Ingredients 1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole 1 tbsp olive oil 300g/10½oz mussel 4 sprigs thyme, 2 sprigs with leaves removed 25g/1oz unsalted butter 2 leeks, sliced 150g/5½oz …