6 mussels per person
1 c. white wine
2 bay leaves
3 cloves garlic, chopped
1/4 c. fresh parsley
Salt and pepper
1 lb. linguine

Clean mussels. Cook linguine separately. Combine all other ingredients in large pot. Steam 3-5 minutes or until all mussels are open. Pour mussels and broth over the linguine. Serve with garlic bread.