Mussels Steamed in White Wine

1. Create Aromatic Base

In a large Dutch oven, combine the white wine, minced shallots, minced garlic, chopped parsley, and a bay leaf. Bring this mixture to a gentle simmer over medium heat, allowing the flavors to meld and the shallots to soften for about three minutes.

2. Cook Mussels

Increase the heat to high and add the scrubbed and debearded mussels to the pot. Cover the Dutch oven with a lid and let the mussels cook for 4 to 8 minutes, shaking the pot occasionally to ensure even cooking.

3. Prepare Broth

Once the mussels have opened, transfer them to a serving bowl using a slotted spoon, leaving the broth in the pot. Discard any mussels that have not opened. Add the unsalted butter pieces to the hot broth and whisk until the butter has melted and the sauce is smooth.

4. Season and Serve

Season the broth with salt and pepper to taste, then pour it over the mussels in the serving bowl. Serve immediately with crusty bread or rice.