Mussels with Leek and Coriander
Serves 6 as a starter and 3 as a main course
- 1 onion (chopped)
- 1 leek (finely sliced)
- 3 garlic cloves (crushed)
- 3 tbsp olive oil
- 2 tsp coriander seeds
- 1 kg mussels (cleaned, discard any open mussels)
- 150ml white wine (optional)
- 1 litre vegetable stock
- black pepper and salt
- 4 sprigs flat parsley (chopped)
Dry roast the coriander seeds in a small frying pan over a high heat for 2-3 minutes until they release a lovely aroma and then crush the seeds in a pestle & mortar.
In a large, lidded saucepan saute the onion, leek and garlic gently in the olive oil until soft. Stir in the coriander seeds and the wine, if using. Cook for a couple of minutes, then add the stock and simmer for 10 minutes.
Bring the stock up to a high heat, add the mussels, pop the lid on the pan and cook for 3-4 minutes, stirring a couple of times. The mussels are cooked when the shells are open. Discard any that remain closed. Check the stock for seasoning and add black pepper and salt, if needed. Sprinkle with parsley and serve.
Mussels and leeks are in season and this is a warming and cheering recipe for the sort of snowy and blustery March that we are enduring!