Mussels with White Wine and Leeks

Clafoutis aux poireaux et à la tomme
Preparation 5 min
Baking 10 min
Portions 4
Freezing No


  • 2 leeks, sliced
  • 1/2 cup (125 ml) melted butter
  • 1 cup (250 ml) minced celery
  • 2 cups (500 ml) white wine
  • 4 pounds (2 kg) mussels, washed & trimmed
  • 1/4 cup (60 ml) all-purpose flour
  • Salt and pepper to taste
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  • In a large sauce pan, cook leeks lightly in 2 tablespoons (30 ml) 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 open, about 5 minutes.
  • Make kneaded butter by mixing leftover butter and flour to obtain a smooth paste.
  • Remove mussels and set on a warm serving plate leaving the broth in the sauce pan. Slowly add the kneaded butter to the broth while whisking.
  • Adjust seasoning. Pour sauce over mussels.

Chef's notes