Grilled pencil leeks

mumm pencil leeks

Grilled pencil leeks, creamy farmed mussels with champagne (for soaking)

  • People
    For 2
  • Preparation Time
    45 minutes
  • Resting time
    30 minutes in the fridge
  • Winery pairing
    Cordon Rouge


  • 10 pencil leeks
  • 400g farmed mussels
  • 50g butter
  • 1 shallot
  • 1/2 glass Cordon Rouge champagne
  • 100g whipping cream
  • Olive oil
  • Salt & pepper


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.


Mumm Cordon

Mumm Cordon Rouge is ideal for an aperitif among friends or over a meal –those moments when everything simply clicks and positive energy flows: real friends sharing real talk, everyone at ease in a joyful, convivial atmosphere.

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