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4 pounds mussels
1 spoonful all purpose flour
2 tablespoons olive oil
2 shallots, diced
1 skinny leek, finely sliced in halfmoons
Kosher salt
Freshly cracked black pepper
4 cloves garlic, grated
1 cup dry white wine, such as Sauvingnon Blanc
A small bunch of fresh thyme (about .2 ounces)
1/4 cup Dijon mustard
1/4 cup whole grain mustard
1 cup heavy cream
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1st Keep
 tihleigh
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