Serves 4

1 stick salted butter
4 cloves garlic, minced
1/2 cup white wine
2 pounds mussels, cleaned

In a large stock pot over medium heat, add the butter, garlic, wine and parsley. Bring to a boil. Add the mussels and cover tightly. Cook for 5 to 7 minutes, shaking the pot once or twice. The mussels are ready when they have all opened. Discard any that have not opened. Serve with warm crusty bread.