Properly brush the mussels, remove the bark. All they are not on Pour into a large frying pan 5 cm high tap water, add white wine and lemon slices. Place mussels in the liquid, turn kitchen stove to highest setting, put a lid on and cook on stove bubbling for 3-4 min, or until mussels have opened. Discard unopened mussels.
Scoop out the mussel meat from the remaining ones, reserving the cooking liquid and any mussel juice.
Save the mussel juice.
Steam onion in oil until soft. In the meantime, boil cow’s milk, leek, almond kernels and seasoning in a small saucepan. Cook on low heat for a few minutes, then add to the mussel meat with the onion. Let everything boil together, cook for a few min on the stove. Season with white wine vinegar. If necessary, dilute the sauce with a little cooking liquid from the mussels.
Put the mussel pot in big soup bowls on the table, put enough crusty bread on the table for it.
Tip: Use fleshy olives for even more enjoyment!
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