Mussels in Broth

Method

Clean the mussels thoroughly under cold running water, removing any beards and discarding any that are cracked or open. Melt butter in a large heavy-bottomed pot over medium heat and gently soften the diced onion and garlic until translucent, approximately 3-4 minutes. Pour in the fish stock and white wine, then add the thyme sprigs and bay leaf, bringing the liquid to a gentle simmer. Add the cleaned mussels and cover with a tight-fitting lid, cooking for 5-7 minutes until all shells have opened, shaking the pot occasionally to ensure even cooking. Discard any mussels that remain closed after cooking. Season the broth with sea salt and black pepper to taste, ladle into serving bowls, and garnish generously with fresh chopped parsley.