Axel's mussels

Ingredients for 4 servings:

• 5 kg mussels (extra large)
• 1 bunch of parsley
• 2 m.-sized onion(s)
• 2 liters of water
• 250 ml white wine
• 2 tbsp olive oil
• Salt and pepper, black, ground
• 2 stalk(s) leeks

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onions and cut into strips. Wash and trim the leek, then slice into thin rings. Wash the parsley, spin dry, and finely chop. Heat the oil in a very large pot, add the leek, and sauté for about 8 minutes. Then add the onion and sauté for another 5 minutes. Add the parsley. Pour the water into the pot, bring to a boil, and simmer gently for a few minutes. Season with salt and plenty of pepper. You can also prepare the broth in advance; it will infuse nicely. Clean the mussels and add them to the boiling stock. Reduce the heat slightly. Add the white wine, cover, and cook the mussels for 5-10 minutes. As soon as the mussels open, remove them from the pot and serve immediately. Serve with fresh bread.