Mussels wash and clean if they need it. To do this, cut off the process, similar to algae, and scrape off the growths on the sink. Mussels with cracked shells thrown.
Onions (1 large onions, 2 small red) and finely chop parsley, garlic (3 cloves) crush using the side of the knife.
In a cold pan put the butter (70 g), melt it over low heat, add the onion, garlic and parsley. Sauté until slightly Golden onion. It should be ready, but not fried.
Add 1 Bay leaf, 1 teaspoon of thyme and wine (0.5 l), all put out for 3 minutes, without bringing the wine to a boil.
Add the mussels, cover with a lid. After 3 minutes, mix and again under the lid for about 3 minutes. The mussels are ready when the shells have opened. Traditionally, this dish is served with French fries and a glass of beer. Mussels with open shells can not eat!