Cooked mussels

Brush the mussels slightly and throw away the ones with the opened shells.

Slice the winter carrot and leek, crumble the laurel leaf and put, with parsley and celery, on the bottom of a large pan. Sprinkle some pepper over.

Add the mussels and cook (water not necessary, the water from the shells is sufficient, but add optional a glass wine) 10-12 minutes, shake the contents of the pan about 5 times.

Stir at flavour a sauce of a few tablespoons sifted cooking fluid, mustard and vinegar.