👨🍳 Method
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1
Cut the celery and the onion finely.
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2
Melt the butter in a medium-sized pan and let the onion and celery sweat gently in it for 3 minutes.
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3
Add the mussels, the white wine and a little pepper.
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4
Bring everything to a boil.
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5
Cover the pan and cook until all the mussels are open.
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6
Shake the pan occasionally.
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7
Remove the pan from the heat and let the mussels cool in their liquid.
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8
Cut the leek into large squares (lozenges) and cook until tender in a little water with salt and let drain.
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9
Peel the asparagus and cut into pieces of 1 cm, cook until tender in salted water and let drain.
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10
Skin the tomato, cut
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