In a large, tall pot over medium-high heat, add a bit of olive oil and cook the shallots until soft, about 2 minutes. Add the white wine, bay leaf, and let the flavors meld for about 3 minutes.
Increase the heat to high and add the mussels (already cleaned). Cover the pot and let the mussels cook until they open, about 6-8 minutes. Shake the pot a bit from time to time.
Remove the mussels with a slotted spoon and place them in a bowl. Discard any mussels that did not open. Remove the bay leaf.
Cook the mussel broth until it comes to a boil; lower the temperature a bit and add the butter. Whisk with a balloon whisk to incorporate. Season with salt and pepper and continue cooking until all the butter has melted and the liquid has thickened.
Add the parsley and adjust the salt and pepper. Pour the wine mixture over the mussels and serve immediately with toasted baguette.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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