Step: 1/11

Brush the mussels thoroughly under cold running water.

Step: 2/11

Remove the beards.

Step: 3/11

Place in a bowl with cold water and remove any open mussels.

Step: 4/11

Peel and finely chop the onion and garlic. Saute in a pan with hot oil until softened.

Step: 5/11

Wash and chop the leeks. Peel and finely dice the carrot. Add both to the pan and cook briefly.

Step: 6/11

Sprinkle with the parsley.

Step: 7/11

Pour in the wine and simmer for 5 minutes.

Step: 8/11

Drain the mussels in a sieve.

Step: 9/11

Add to the vegetables in the pan, cover and cook, shaking occasionally, for about 5 minutes until the mussels open.

Step: 10/11

Remove the mussels from the pan, discard any unopened ones and serve with a little of the cooking liquid.

Step: 11/11

Eat using one shell to detach the flesh from the other side.