Instructions: Wash mussels thoroughly several times and scrub well with a stiff brush. Trim all the fringe (beard) with a knife. Set aside.

In a large pot with a tight-fitting cover, heat olive oil and saute scallions and garlic until light gold in color. Add white wine, parsley, bay leaf, clam juice, basil, salt and pepper, and bring to a boil.

When boiling, add mussels and cover pot tightly. Cook over a high heat until mussels just open, no longer, about 4 or 5 minutes.

Serve in large bowls with liquid and with crusty bread for dipping.

This recipe yields 4 main dish servings or 6 appetizer servings.

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