Mussels With Garlic and Herb Butter
Scrub the mussels as necessary and remove the beards. Wash them well in several changes of cold water.
Chop the onion and place it in a good sized pan with the wine, bay leaf, thyme and parsley then bring them to simmering point. Add the mussels, checking that they are closed and discard any that are open. Cover the pan and simmer for 5 or 6 minutes or until the mussels are open. Strain and allow the mussels to cool for a few moments.
Remove the mussels from their shells, discard any that have not opened.