MUSSELS A LA MARINIERE
Ingredients for 4 servings:
2 pounds farm-raised mussels
1 cup white wine (Muscadet)
1 large clove garlic, peeled and minced
2 tablespoons fresh parsley, minced
1 bay leaf
Rinse clean each mussel, trim off beard with a sissors. Discard, cracked, broken or obviously uninhabited shells.
Combine the wine, garlic, parsley and bay leaf in a large skillet with the mussels. Cover and cook until all the mussels have opened, about 5 minutes. Discard any mussels that refuse to open.
Divide the mussels among serving bowls. Spoon the liquid in the pan and serve with fresh crusty bread.