Instructions: Wash mussels thoroughly and remove the beards or (the stringlike appendages sticking out from the shells), by gripping them with a dry kitchen towel and yanking straight out.

Mix wine, garlic, parsley and butter in a 5-quart pot with a tight-fitting lid. Bring to a quick simmer, add the mussels and cover tightly. Steam for 10 minutes, or until shells are open, discard any unopened mussels. Divide mussels and broth in four soup bowls.

This recipe yields 4 servings.

Description: "A bistro basic. You can vary the broth by adding a bit of cream at the end."

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