Step 1: Chop the onion and the white of the leek. Over medium heat, sweat in the butter, 1 chopped onion, the white leek and the burst garlic. Sprinkle with flour and deglaze with the wine.

Step 2: Add the cream, adjust the seasoning and let the sauce thicken while stirring for about 3 minutes. Remove from heat and stir in chopped parsley.

Step 3: Spread the coarse salt in an ovenproof dish and arrange the mussels.

Step 4: Put the leek fondue over the mussels. Sprinkle with chopped parsley and breadcrumbs.

Step 5: Bake for 10 minutes at 200°C.

The Chef’s special touch:
Place coarse salt on your plate and arrange your mussels on the coarse salt.
Sprinkle with chopped parsley for decoration.