• One 250 gr package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 125 ml (1/2 cup) softened butter
  • 250 ml (1 cup) finely sliced celery
  • 500 ml (2 cups) white wine
  • 2 kg (4 lbs.) mussels, washed and dressed
  • 60 ml (1/4 cup) all-purpose flour
  • Salt and pepper to taste
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  • In a large casserole, gently cook the leeks in 30 ml (2 tbsp.) of butter. Avoid letting the butter darken. Add the celery and continue to cook for 2 to 3 minutes. Add the white wine and bring to a boil.
  • Add the mussels as soon as the boiling commences. Cover and cook over high heat until the mussels open, approximately 5 minutes.
  • Prepare some kneaded butter by mixing the flour with the remainder of the butter to form a smooth paste.
  • Remove the mussels and place in a hot serving dish, leaving the broth in the casserole. Gradually add the kneaded butter to the broth stirring vigorously with a whisk.
  • Adjust the seasoning to taste and pour the sauce over the mussels.

Chef's notes