Mussel casserole with old-fashioned mustard sauce

These mussels are widely eaten in the northern part of France and especially in Belgium. Of course: accompany with a good cold beer (for the children juice) as they accompany it there, although with a glass of wine they are spectacular. In the original recipe, the leek is poached in butter and, certainly, mussels, leek and butter go perfectly together. But to give them a more Mediterranean touch, I have added virgin olive oil, healthier and more ours. Of course, if you do not feel remorse, add even a tablespoon of butter.

Image: connoisseurs


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