Clam and leek fondue An elegant and sophisticated dish in which the sweetness of melting leeks emphasizes the delicate taste of fried mussels.

1. Preparing the leeks: Wash the white leeks thoroughly to remove any traces of soil. Cut them into thin slices. Peel and chop the shallots.
2. Preparation of the fondue: Melt 40 g of butter in a pan. Fry the chopped shallots until translucent. Add chopped leeks, season with salt, pepper and nutmeg. Cover and cook over low heat for 20 minutes, stirring occasionally, until softened and translucent. 3. Whisking: At the end of cooking, remove the lid, add the whipping cream, mix well and reduce over low heat for a few minutes to thicken the sauce. Taste and season as needed. Keep warm.
4. Preparing the mussels: Pat the mussels dry with paper towels.
5. To cook the clams: Heat the olive oil and salted butter mixture in a very hot skillet until the sauce is a nutty color. Fry the clams for 1 minute 30 seconds, maximum 2 minutes on each side (depending on thickness). They should be golden brown on the outside and pearl white on the inside. At the end of cooking, season with sea salt and pepper.
6. Serving: Serve the pore fondue at the bottom of a plate or in a small, warm baking dish. Place the toasted mussels on top. Sprinkle with chopped chives.