2-2 1/2 mussels (cleaned, discard any that are open)
2 large leeks, diced
1 stalk celery, sliced
1 small onion, sliced
3/4 cup (dry) white wine or water
minced parsley to taste
Place the leeks, celery, onion, parsley and wine in the bottom of a large pot with a lid. Add the mussels. Cover and bring the liquid to a boil. Cook until the mussels have all opened, stirring occasionally. Discard any mussels that did not open.
Quick tip: When picking up mussels at the store, ask for some ice to place in a bag with the mussels for the trip home. You want to keep them as cool as possible to avoid any mass mussel death. Refrigerate until cooking. If they are very fresh, they should be fine refrigerated overnight. If unsure, plan on making them the same day they were purchased.