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