material

2250g fresh mussels, cleaned their shells, trimmed their beards, 1 onion, chopped, chopped 2 fresh coriander, 1 laurel leaf, 1 thyme, 450ml white wine and 90g butter, divided into three parts.

working methods

1. Scrape off the sundries on the shell, remove the whiskers, and make the surface of the shell clean. When cleaning, throw away those green mouths that can't be closed and broken. After cleaning, put it aside for use.

2. Cook onion, 1/2 parsley, bay leaf, thyme, wine and 2/3 butter in a large soup pot. After boiling, turn off the heat and cook for another 2 minutes. Then add mussels and cover the pot. Cook for 3 to 4 minutes until the eggshell has just opened. Don't overcook it. Remove mussels with a colander and put them in a bowl.

3. Pour all the soup back into the pot. Add the remaining butter and parsley to the soup. Until the butter melts. Then pour the soup on the green mouth and enjoy it.