Moule marinière

3-4 kg of fresh mussels, 2 onions, 4 cloves of garlic, 1 leek, 1 bunch of parsley, 1 dl dry white wine, a little olive oil, salt and pepper.

Always start by cleaning the mussels thoroughly under running water. Go after each clam with a small knife and remove the beard sticking out of the shell. If the clam is open, it must be discarded. If after cooking you find a mussel that has not opened, it must also be discarded. Finely chop the onion and garlic and cut the leek into very thin rings. Put a little oil in the pan. Add onion, garlic, leek and parsley and let it sauté. Now add the white wine and then the cleaned mussels. Steam them at fairly high heat. Shake the pan occasionally during the process. Steam them for only about 5 minutes. Serve with a piece of good bread.