Basic Steamed Mussels

• 1 cup dry white wine
• 4 sprigs fresh parsley
• 6 garlic cloves, crushed
• 1 tablespoon olive oil
• 1 bay leaf
• 4 lbs mussels, debearded and well washed
• 1 tablespoon chopped fresh chervil or 1 tablespoon tarragon
• 1/2 loaf crusty bread

1. In a large pot, combine wine, parsley, garlic, oil and bay leaf.
2. Bring to a boil over high heat.
3. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally.
4. Begin checking mussels; as they open, transfer them to 6 large soup bowls.
5. Total steaming time will be about 5 minutes.
6. Discard any unopened mussels.
7. Strain mussel broth through a fine sieve lined with cheesecloth into a small saucepan.
8. Bring broth to a boil over high heat and boil for 2 minutes.
9. Pour broth over mussels and garnish with chervil (or tarragon).
10. Serve immediately, with bread for sopping up broth.
11. Makes 6 first-course servings.
12. 205 calories per serving; 15 grams protein; 4 grams fat (0.3 gram saturated fat); 25 grams carbohydrate; 410 mg sodium; 42 mg cholesterol; 1 gram fiber.

white wine, parsley, garlic, olive oil, bay leaf, mussels, chervil, crusty bread

Taken from www.food.com/recipe/basic-steamed-mussels-491277 (may not work)