• 4 quarts mussels, cleaned and debearded
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 6 tablespoons chopped fresh parsley
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 cups white wine
  • 3 tablespoons butter, divided





  • Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
  • Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
  • Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.