Mussels in White Wine Sauce

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

First, the mussels are cooked. To ensure no sand gets into the sauce, we cook the mussels and the sauce separately. This only takes a few minutes.

In a large pot, bring the dry white wine, 15 g butter, bay leaves, some parsley, and salt to a boil. Add the drained mussels and close the lid. Cook the mussels for a maximum of 4-5 minutes, occasionally shaking the pot or stirring once. Do not cook for longer than 5 minutes, otherwise they will become tough.