Mussels glazed with Cider Cream Sauce

  1. Blanch the diced leek in the fish stock or water for a minute until tender.
  2. Strain, saving the stock, and leave the leeks to cool.
  3. Melt the knob of butter in a saucepan big enough to cook the mussels in.
  4. Add the onion, the other roughly chopped leek, tarragon (if using) and star anise.
  5. Cook for a few minutes until the onion is tender.
  6. Increase the heat and add the mussels.
  7. Stir the mussels in the pan and then add the cider and reserved stock.
  8. Bring to the boil, while stirring the mussels.
  9. After a few minutes, the mussels will begin to open.
  10. Discard any that don't open.
  11. Strain the mussels through a sieve into a large, clean pan, saving only the cider and mussel stock.
  12. Bring the stock to the boil and reduce by two-thirds by simmering gently.
  13. While the stock is reducing, take the mussels from their shells and keep them warm in a little of the stock.
  14. Add half the double cream and return to the boil.
  15. The sauce may well need to reduce further by a quarter in volume.
  16. It is ready when it just coats the back of a spoon.
  17. Add the reserved cooked diced leeks and mussels and warm through.
  18. Lightly whip the remaining cream.
  19. Pre-heat the oven broiler to hot.
  20. Add a knob of butter to the sauce with the egg yolk.
  21. Do not allow the sauce to boil or the egg will'scramble'.
  22. Fold in the whipped cream and check the seasoning.
  23. Spoon the mussels, leeks and sauce into serving bowls or plates and glaze under a pre-heated broiler.
  24. After a minute or two, the cider sauce will have glazed to a lovely golden brown.

live mussels, leeks, fish, butter, onion, tarragon, anise, cider, cream, salt

Taken from www.food.com/recipe/mussels-glazed-with-cider-cream-sauce-9367 (may not work)

Another recipe

Switch theme