Ingredients
For the leek fondue:
• 4 white leeks
• 40 g butter
• 10 cl whipping cream
• 1 shallot
• 1 pinch grated nutmeg
• Salt and pepper
For the mussels:
• 12 to 16 fresh mussels (depending on size)
• 20 g salted butter
• 1 drop olive oil
• Sea salt (fleur de sel)
• Freshly ground pepper
• A few sprigs of chives for decoration
Method of preparation