- Scrub the mussel shells with a stiff brush and remove the byssus (also known as the beard) with a small pointed knife or kitchen scissors. Discard any open mussels.
- Fresh mussels are hermetically closed or will close when you tap on the shell. Wash and rinse the mussels several times and set aside. Sauté the onion and garlic for 5 minutes in a large saucepan.
- Add the spices, bay leaf, mussels and white wine, and season to taste. Cover and bring to a boil. Cook for 5 to 7 minutes, until the mussels open. Discard any mussels that remain shut. Pour the liquid into a saucepan and reduce by one-third.
- Leave the mussels in the pan in which they were cooked, cover and set aside. Add the diced tomatoes to the liquid. Adjust the seasoning as needed and heat. Serve the mussels with the sauce.
Invite your guests to dip pieces of Les Trois Moulins Traditional Baguette into the sauce to fully savour it. Don't forget finger bowls with warm water and lemon, as well as a bowl for the empty shells.