Basic Steamed Mussels - cooking recipe

Ingredients

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

Preparation

In a large pot, combine wine, parsley, garlic, oil and bay leaf.
Bring to a boil over high heat.
Add mussels, cover and steam for 2 minutes, shaking the pot occasionally.
Begin checking mussels; as they open, transfer them to 6 large soup bowls.
Total steaming time will be about 5 minutes.
Discard any unopened mussels.
Strain mussel broth through a fine sieve lined with cheesecloth into a small saucepan.
Bring broth to a boil over high heat and boil for 2 minutes.
Pour broth over mussels and garnish with chervil (or tarragon).
Serve immediately, with bread for sopping up broth.
Makes 6 first-course servings.
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.