• 2 pounds mussels
  • 125 ml (1/2 cup) chicken broth
  • 1/2 package of sliced leeks Les Cultures de chez nous
  • 2 to 3 carrots, sliced (about 250 ml / 1 cup)
  • 2 celery sticks, sliced
  • 2 medium tomatoes, cubed
  • 2 cloves of garlic, chopped
  • 60 ml (1/4 cup) fresh parsley, chopped
  • 15 ml (1 tbsp.) butter
  • 30 ml (2 tbsp.) corn starch
  • 750 ml (3 cups) milk
  • 30 (2 tbsp.) fresh coriander, chopped (optional)
LeeksFind our bag in yourlocal grocery store


  • Wash and brush the mussels. Throw away the open ones. Place the mussels in a small saucepan with the chicken broth. Bring to a boil and cook for 3 minutes. Throw away the mussels that are not open. Pass through a sieve, keeping the stock.
  • Stir-fry leeks, carrots, celery, tomatoes, garlic and parsley in the butter for 2 minutes. Salt and pepper. Add the mussel stock and bring to a boil. Reduce heat. Cover and cook for about 10 minutes or until the vegetables are cooked.
  • Dissolve the corn starch in the milk. Add to the preparation and cook over low heat until the sauce thickens. Take half of the mussels out of their shells and add them to the veloute. Add the other half of the mussels in their shells, and the coriander if desired.

Chef's notes