Place mussels and cider or wine in a wide,
shallow pan. Cover and place on a high
heat for 3-4 mins, shaking pan a few
times until mussels have opened. Tip into
a colander over a bowl to catch the
juices. Discard any that have not opened.
Place the pan back on the heat with a
large knob of butter. Sizzle the leeks for
8 mins until soft, then add the mushrooms.
Add the mussel cooking liquid and crème
fraîche and bubble down for 5 mins to
reduce by half. Turn down the heat and
add the fish. Cover and gently poach for
10 mins until cooked, then carefully lift
out. Stir through the mussels and parsley
and heat through.
If you want, place the
fish back in the pan to serve from the
table or place a piece of fish in each
serving bowl and spoon everything else
around it. Delicious served with boiled
waxy potatoes, such as Pink Fir Apple.