Mussels with leeks, bacon and mustard

Remove the outer leaves from the leek and rinse the leek well, then cut it into rings. Fry the bacon strips for 5 minutes in the olive oil in a large (mussel) pan. Add the leeks and thyme and cook for 5 minutes. Pour the white wine into the pan and bring to high heat on a high heat. Stir in the mustard, add the mussels and cover with a lid.

Steam the mussels, shaking occasionally with the pan, in 4-5 minutes until done. Check the mussels and throw away those that are still closed. Scoop the crème fraîche through, add salt and pepper and serve the pan in the middle of the table. Nice with fries.