Mussels in white wine with garlic and butter

Rinse the mussels thoroughly under cold running water just before cooking. Discard any broken ones or those that are open and do not close when gently tapped.

In a large pot, pour the dry white wine, add a piece of butter (approx. 20g), bay leaves, a little chopped parsley, and a pinch of salt. Bring to a boil.

Add the drained mussels to the pot, cover with a lid, and cook for 4-5 minutes, shaking the pot occasionally. Do not cook them for more than 5 minutes to prevent them from becoming rubbery. Discard any mussels that remained closed. Remove the opened mussels to a bowl and reserve the cooking liquid, straining it through a fine-mesh sieve.