Mussel chowder (chowder aux moules)

Instructions

1. Clean the mussels under cold water, pull off the beards and discard any that stay open after a light tap.
2. In a large casserole, dry-fry the lardons until golden, then add the butter, sliced onion and leeks. Let them sweat for 8 minutes.
3. Add the diced potatoes, the stock and the thyme, then simmer for 15 minutes until the potatoes are tender.
4. Tip the mussels into the pot, cover and let them open over high heat for 4 to 5 minutes, shaking the pot.
5. Remove the mussels, shell them, keeping only the flesh, and discard any that stayed closed.
6. Stir the cream into the broth, adjust the seasoning with salt, pepper and nutmeg, then return the shelled mussels.
7. Reheat for a few minutes without boiling, sprinkle with parsley and serve with toasted bread.