Difficulty:[usr 3]
Trim, scrape and wash mussels.
Peel the onion and celery, and cut them into pieces. In a large pot, put a little butter and add the onion and celery. Brown for 4 to 5 minutes. Pour the mussels into this cooking. Then add the white wine and pepper, cover and bring to a boil. Let cook, stirring occasionally.
As soon as the mussels are opened, they are cooked. Drain them, shell them and pass the cooking juice through a very fine sieve. Put them back to reduce by half. Book.
Slice the white leeks and steam them in a little butter for about 10 minutes.
Meanwhile, sweat the chopped shallots and thyme in butter in a sauté pan, then deglaze with fine Languedoc. Let reduce by 3/4. Then add the mussels and the white leeks, the cream and the reduced mussel juice. Cook for 5 minutes and dress in ramekins.
My advice:La bouchot, because the best, but also the smallest, is uninteresting from May to October; otherwise less fine but bigger and more advantageous donations there is the bouzigues.
Joëlle's point of view:No particular difficulty in making this recipe apart from preparing the mussels, but you can find scraped and trimmed mussels on the market, which I recommend buying for a small extra charge.
Suggested wine:a carbonnieux castle has a very particular effect on this recipe, but very pleasant, otherwise a good bass will suffice.
