1. Scrub the mussels under cold running water and discard any with open or broken shells. Remove the "beard" by pulling off any wiry threads from the seams.
2. In a large pot, bring the white wine, garlic, shallot and bay leaf to a boil. Add the mussels, cover and cook for 2 minutes. Remove the cover, stir, recover and cook until the mussels open, about 2 to 3 minutes. Discard any mussels that do not open after 6 minutes.
3. Ladle the mussels into large bowls. Add the parsley to the broth and pour it over the mussels. Serve immediately.
Serving Size: 1 pound mussels with broth
Number of Servings: 2
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin