Technical Stages :

• Clean the leeks.
• Mince the white part.
• Put a small knob of butter in a non-stick skillet and add a bit of nutmeg. Steam for 15 minutes over low heat.
• After washing them, open the mussels over strong heat. Shell them, filter and keep the broth.
• Sweat in butter the finely chopped garlic, tarragon and parsley.
• Add the mussels and their broth.
• Cook for 10 to 15 minutes. Add the leek, cheese and season if needed.
• Bind the sauce with a "petit suisse" and serve warm.