6 to 7 pounds mussels, washed, bearded, and shells scrubbed (discard any open mussels)
1  carrot, sliced
1  leek, sliced
1  onion, diced
1  red pepper, chopped
1/4 cup beer
11  black peppercorns
1/2 teaspoon salt
1  bay leaf
 Old Bay Seasoning to taste (optional)

Place the mussels in cold water until you are ready to use them.

In a large pot, combine all of the other ingredients. Bring the ingredients to a boil. Add the mussels and cook them for about 5 to 10 minutes. Continue to stir the mixture, cooking until the mussel shells are all open. With a slotted spoon, remove the mussels from the pot and serve.