Mussels in white wine

Ingredients

• 4 lb live mussels
• 3 tbsp butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 bay leaf
• 1/2 cup chopped fresh parsley
• 1 baguette
• Black pepper

Steps

1. Rinse the mussels in cold water and pull off any beards. Discard any with broken shells, and any open ones that do not close when you tap them. Wash your hands.
2. Melt the butter in a large pot over medium heat. Cook the shallots and garlic for 3 minutes, until soft.
3. Add the wine, bay leaf and some pepper and bring to a boil.
4. Add the mussels, cover and cook over high heat for 5 to 7 minutes, shaking the pot now and then, until the shells open.
5. Discard any mussels that stay closed.
6. Stir in the parsley and serve in bowls with the broth and the baguette.