Reader recipe: Leek, mussel and asparagus warm salad
A delicious combination that would make a stunning first course or lunch prepared with young Spring baby Leeks and Asparagus.
|5||Baby leeks, trimmed and washed|
|200 ml||White wine|
|1½ kgs||Mussels, cleaned and debearded|
|50 ml||Extra virgin olive oil|
|4||Shallots, finely sliced|
|3 cloves||Garlic, finely chopped|
|6||Asparagus spears, shaved|
|3 tsp||Cumin seeds, Toasted and crushed|
|10||Pitted green olives, chopped|
|1 tsp||Ground black pepper|
|½ cup||Flat leaf (Italian) parsley, chopped|
- Cook whole baby leeks in plenty of lightly salted boiling water over medium heat for 15 - 18 mins or until tender. Remove and drain on absorbent paper.
- Pour wine into a large saucepan and bring to the boil. Add mussels and cook covered over high heat for 3-4 mins. Remove lid, stir and cook for another minute, uncovered. Drain mussels, reserving cooking liquid and discard any unopened mussels. Remove mussels from the shells.
- Place half the Olive Oil in a large frying pan and cook garlic and shallots over medium heat for 5-7 minutes or until shallots are soft. Add cumin seeds and stir for 1 minute. Add strained cooking liquid, increase heat and boil until reduced by half. Add cream and simmer gently for about 3 minutes until slightly thickened.
- Cut leeks in half and place on serving platter. Scatter over mussels and olives. Season with black pepper. Add parsley and lemon juice to cream mixture with remaining olive oil and pour over leeks and mussels. Garnish with shaved asparagus and serve immediately. Enjoy.