Leek, Dill and Mussels

Mussels and leeks go remarkably well together; earthy deep orange fresh Northumbrian shellfish accompanied by sweet mild onion leeks, in a kind of gratin, make for a lovely winter warmer to be eaten with good bread and butter. 

Leek, Dill and Mussels
Serves 2

500g mussels
1 shallot, finely chopped
150 ml dry cider
1 tbsp olive or rapeseed oil
2 leeks
50g butter
25g plain flour
300 ml milk
150g mild crumbly cheese such as Lancashire, grated
A handful of fresh dill, finely chopped
Salt
Freshly ground black pepper

1 – Wash the mussels and pull off any beards. Tap them sharply onto a work surface and throw away any that do not close up.
2 – Heat up the oil in a deep pan and add the mussels, shallots and cider. Put on the lid and cook for 2-3 minutes, shaking the pan every now and again, until the mussels have fully opened. Remove the mussels with a slotted spoon and keep aside, throwing away any that have not opened. When cool, remove the mussel flesh from the shells. Strain the cooking liquid through a sieve and keep aside.
3 – Trim and slice the leeks into 1 inch chunks. Place in a steamer for 5 minutes until soft. Remove and keep aside.
4 – Make a roux by melting the butter in a pan then stirring in the flour until well combined. Cook, stirring, for 1 minute. Gradually add the milk, stirring, until you have a thick white sauce.
5 – Stir in 100g of the grated cheese along with the mussels, leeks, dill, reserved cooking liquid and a good grinding of black pepper. Taste the sauce for seasoning.
6 – Pour the mixture into individual gratin dishes or a large gratin dish, top with a little more cheese then cook under a hot grill until golden and bubbling.