Braised leeks with sorrel and mussels on toast
I like to go heavy with the leeks here to allow for a slower, gentler braise, so they collapse and fold sweetly onto the toast. Mussels come out of their shells and join the delicate flavour combination with my favourite herb – sorrel.
Next, try Rosie's recipe for a delicious walnut and beetroot tart.
See all the best recipes from the House & Garden archive.
Ingredients
Ingredients
Method
Step 1
In a big lidded pan or pot, fry the leeks gently in the butter or oil with a good seasoning of salt, until they are just beginning to soften. Add the fennel seeds, garlic and coriander seeds, and stir on a low heat for a minute. Increase the heat and add 150ml white wine and the bay leaf. Bring to a simmer then reduce the temperature to low and top with the lid. Cook for 1 hour, stirring from time to time, until the leeks are meltingly soft.
Step 2
Check that the washed mussels are live and healthy by tapping the open shells on the kitchen surface firmly. If the shells are starting to close, put them in a bowl. If they don’t respond – or the shells are cracked – discard.
Step 3
Heat the remaining wine in another lidded pan to a simmer. Add the mussels, top with a lid and steam for 3 minutes, or until all the shells have opened. If any are firmly closed, discard. Drain the mussels, leave to cool slightly, then remove them from shells.
Step 4
Toast the bread. Spoon a heap of the leeks on each, discarding the bay leaf. Arrange the mussels on top and scatter with sorrel leaves. Drizzle with oil, sprinkle with a little salt and serve.
