Mussels in Wine

Just before cooking, thoroughly rinse the mussels under cold water, discard any broken, cracked, or open ones that do not close when tapped.

First, we will cook the mussels and season them initially. If you want to be sure that no stray grain of sand or dirt from the shell appears in the sauce, it is better to cook the mussels separately and the sauce separately. Even so, it only takes a few minutes.

Pour dry white wine, a knob of butter, bay leaves, a little parsley, and salt into a pot. Bring to a boil, add the drained, sorted mussels, and cover. They will cook for a maximum of 4-5 minutes. Occasionally shake the pot. Stir once or twice during this time. Do not leave them in for more than 5 minutes, they would overcook.