Live mussels steam open over high heat in a covered pot of dry white wine, red onion, garlic, parsley, and bay leaf, then arrive ladled with their own settled cooking broth.
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In 1-gallon pot or 12-inch sauté pan, combine wine, onion, garlic, parsley, bay leaf, and butter OR oil. Cover and bring to . Reduce heat and , covered, for 2-3 minutes . Add mussels, cover and cook for 3-5 minutes over high heat until mussels open. Season with salt and pepper.
Using slotted spoon, remove mussels from pot or pan. Allow cooking liquid to settle in case of sand, and then ladle liquid over mussels. Serve immediately.
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