For a dish that looks great and is quick and simple to prepare, you can’t do better than this French classic.
2 small bunches of parsley
1 clove garlic
2 bay leaves
1 sprig of thyme
1 pinch white pepper, ground
50ml white wine
Sprinkle with remaining chopped parsley and serve the mussels in the baking dish.
The white wine and cream provide a fine broth for dipping with a crispy baguette. At the same oven setting the mussels could be prepared Mediterranean-style, using 200ml of crushed tomatoes, two more garlic cloves and black pepper instead of white. This variation goes better with ciabatta or focaccia.