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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.