On a large stockpot, I sauteed the thinly sliced onion, garlic and leeks in melted butter. Then I poured in about three cups of riesling wine. When bubbles started to appear I added the scrupulously cleaned mussels, a couple of bay leaves and some fresh thyme.
Cooked for another ten minutes over medium heat until the mussels have all opened.
Served with toasted baguette and a glass or Riesling.
Cheers to a wonderful week ahead!
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