Recipe for Creamy Leek Soup with Carrots and Sautéed Mussels

Wash and chop the leeks and carrots into small pieces.

Cook in a saucepan with olive oil for 5 minutes and add the tomato diced into small pieces, then add water.

Add salt and pepper and cook uncovered for 15 minutes, then blend, add the thick cream, and blend again before setting aside.

Wash and scrub the mussels before cooking them in a pot with butter, parsley, salt, and pepper for 5 minutes. Shell the mussels once they are open.

To finish, serve the soup in a bowl and sprinkle the mussels with a drizzle of olive oil.