Mussels in White Wine | Quick Classic

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

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

Transfer the mussels to a bowl. Only use mussels that have opened wide; discard any closed mussels. Cover the mussels with a damp cloth and set aside. Strain the cooking liquid through a fine sieve and reserve for the sauce.