mmmmm... one for the recipe book. Lightly poached for a few minutes in a covered saucepan in white wine a pinch of mixed herbs, finely chopped onion and a whole bay leaf. When cooked drain (saving the cooking liqour), and toss the mussels in garlic butter and finely chopped parsley. (discard any mussels that remain closed) Pour the liqour into a deep dish and simply scatter in the mussels. Serve with wedges of lemon and fresh crusty bread. Delicious.
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