Mouclade with Leeks from Great British Chefs 2 by Rick Stein

Ingredients

• ¼ teaspoon fenugreek seeds
• ½ teaspoon paprika
• 125 g/4 oz leeks, white and pale green parts only, thinly sliced
• 80 mussels, washed, scraped, debearded and washed again
• 1 garlic clove, finely chopped
• 1 tablespoon Cognac
• 25 g/1 oz butter
• 50 g/2 oz onions, chopped
• a good pinch of saffron strands
• 50 ml/2 fl oz dry white wine
• ¼ teaspoon cayenne
• ½ teaspoon black peppercorns
• ¾ teaspoon coriander seeds
• ¾ teaspoon cumin seeds
• 150 ml/¼ pint crème fraîche
• 1 teaspoon beurre manié, made with
• 1 teaspoon of butter kneaded with ½ teaspoon flour
• salt, to taste
• 1 teaspoon turmeric