- 1kg mussels
- 2 spring onions
- 1 bay leaf
- 1 knob of butter
- 1 sprig of parsley
- Finely chop the spring onions and fry in a skillet over a low heat with the knob of butter. Once the onions have softened, add the bay leaf and parsley.
- Add the mussels, pour half a glass of white wine and simmer till the mussels have opened
- Serve immediately.
You can substitute white wine cream and serve the resulting sauce to accompany the mussels