Prepare mussels. Peel and halve the onions and cut into strips. Peel garlic and chop finely. Peel and wash carrots and cut them into sticks. Clean, wash and cut leek into fine strips.
Heat the oil in a large pot. Brown onions, garlic, carrots and leek in it. Season with salt and pepper. Add wine, peppercorns and bay leaf and bring to the boil. Add mussels.
Bring to the boil again, cover and cook over a low heat for 8-10 minutes until the mussels open. Shake the pot from time to time. Arrange mussels with stock. Baguette tastes good with it.
Drink tip: dry white wine, e.g. a Riesling.