Gather all ingredients before starting recipe.

Heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat in a medium sized sauce pan.

Clean and chop either a stalk of leek into thin slices, or peel and chop 2 medium shallots, peel and slice carrot into thin strips with a potato peeler and add to the olive oil/butter

Grate 5 cloves of peeled garlic and add to leeks/shallots and carrot mixture and stir to combine. Season with salt and freshly ground black pepper then reduce heat, cover and sweat the vegetables until they are soft, about 8 - 10 minutes.

When vegetables are soft, increase heat to medium high, add mussels all at once, then 1/2 cup dry white wine, 1/2 cup heavy cream, 2 remaining tablespoons of butter. Stir to combine, then cover the pan with a lid and allow to steam until the mussels open, about 3-4 minutes. Discard any un-opened mussels, and ladle mussels into deep bowls, be sure to add a generous amount of the broth, garnish with fresh chopped parsley.

Serve with slices of fresh baguette.