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  • 1 kg Mussel

  • 75 ml Dry White Wine

  • 1 Bay leaf

  • 1 tablespoon Butter

  • 1 small shallot minced

  • 1 Clove Garlic minced

  • 3 peppercorns

  • 1 handful chopped Parsley


  • 1.

    Pick over the mussels, discarding any that are open.

  • 2.

    Scrub the remaining mussels, removing the beards.

  • 3.

    Put the wine, bay leaf, shallots, garlic, and pepper in a large pot and bring to a simmer.

  • 4.

    Add the mussels, cover, and steam until they open, about 5 minutes.

  • 5.

    Move the mussels to a large serving dish with a slotted spoon, discarding any that have not opened.

  • 6.

    Whisk the butter into the cooking liquid, along with the parsley, and pour over the mussels.

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