• 1 package of 250 gr (3 cups) of Les cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of melted butter
  • 250 ml (1 cup) of minced celery
  • 500 ml (2 cups) of white wine
  • 2 kg (4 pounds) of trimmed and washed mussels
  • 60 ml (1/4 cup) of all-purpose flour
  • Salt and pepper up to taste
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  • In a large casserole, lightly cook leeks with 30 ml (2 tablespoons) of butter. Avoid burning butter. Add celery and continue cooking for 2 to 3 minutes. Pour white wine and bring to a boil.
  • When boiling, add mussels and cover. Cook at high heat until shells opens, so about 5 minutes.
  • Make a beurre manié by mixing butters left and flour to obtain a mooth dough.
  • Remove mussels and set into a warm serving plate and let broth in the casserole. Slowly add beurre manié to the broth while whisking.
  • Rectify seasoning. Pour sauce over mussels.

Chef's notes