Mussels glazed with Cider Cream Sauce - live mussels

Method

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