Grilled pencil leeks

Step 1. Pencil Leeks

1. Peel the first layer of leek skin and make sure there is no sand; otherwise rinse the leeks.
2. Cook the leeks in a frying pan for 5 min.

Step 2. Emulsion of Farmed Mussels

1. Finely slice the shallot and brown it in a stew pot with the butter, stirring for 2 min.
2. Add the mussels, stir for 1 min and then pour in the champagne.
3. Cover and leave the mussels to open.
4. When the mussels are cooked, shell them. Then filter the juice from the saucepan.
5. Put the muscles, salt and pepper, and the juice into a blender, then mix.
6. Filter and add the cream, mixing thoroughly and leave to cool in the fridge for 30 min. Whip the cream using a beater.

Step 3. Plating-Up

Arrange the leeks on a plate and serve the cream in a small ramekin.