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.

Ingredients

5	Baby leeks, trimmed and washed
200 ml	White wine
1 ½ kgs	Mussels, cleaned and debearded (Main)
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
200 ml	Cream
10	Pitted green olives, chopped
1 tsp	Ground black pepper
½ cup	Flat leaf (Italian) parsley, chopped
½	Lemons, juiced

Directions

1. 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.
2. 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.
3. 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.
4. 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.