1 cup dry white wine
4 sprigs fresh parsley
6 cloves garlic, crushed
1 Tbs olive oil
1 bay leaf
4 lbs mussels, debearded and well washed
1 Tbs chopped fresh chervil or tarragon
1/2 loaf crusty bread


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.