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Pick over the mussels, discarding any that are open.
Scrub the remaining mussels, removing the beards.
Put the wine, bay leaf, shallots, garlic, and pepper in a large pot and bring to a simmer.
Add the mussels, cover, and steam until they open, about 5 minutes.
Move the mussels to a large serving dish with a slotted spoon, discarding any that have not opened.
Whisk the butter into the cooking liquid, along with the parsley, and pour over the mussels.
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