Mussels in White Wine | Mediterranean Delight

Rinse the mussels thoroughly under cold water just before preparation. Discard any damaged or already open mussels that do not close after a light tap.

In a large pot, bring the dry white wine to a boil with one tablespoon of butter, the bay leaves, one chopped garlic clove, some chopped parsley, and a pinch of salt. Add the drained mussels and close the lid. Steam over high heat for about 4-5 minutes, occasionally shaking the pot. Do not cook longer to keep them tender.

Lift the mussels into a bowl with a slotted spoon. Only use mussels that have opened wide. Be sure to discard any closed mussels! Pour the cooking liquid through a fine sieve (preferably lined with a cloth) and reserve it for the sauce.