Mussels in White Wine | Quick Classic

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

In a large pot, bring the dry white wine, 1 tbsp of butter, bay leaves, some parsley, and salt to a boil. Add the drained mussels and close the lid. Let cook for a maximum of 4-5 minutes, shaking the pot occasionally or stirring the mussels once or twice. Do not cook longer, otherwise they will become tough.

Place the mussels in a bowl. Only use wide-open mussels; be sure to discard any closed ones. Cover the mussels with a damp cloth and set aside. Pour the cooking liquid through a fine sieve and reserve for the sauce.