1. Finely chop small onions.
2. Prepare 1 bunch of parsley, 2 small slices of bay leaf, and 1 bunch of thyme.
3. Wash the mussels and drain the water.
4. Put white wine, small onions, herbs from step 2 and a little bit of black pepper in the pot.
5. After boiling on high heat, simmer for 2 minutes on low heat.
6. On fire, add mussels.
7. Cover and cook for about 5 minutes, until the mussels open.
8. After serving, sprinkle with chopped parsley.
Tips:1 Mussels can be replaced with clams, clams and other shellfish.
2 Mussels already have a salty taste, so be careful when adding salt.
