Soak the mussels in cold water for 20 minutes and then scrub them well under running water.
Pull out the beards and discard broken mussels.
Melt butter and saute the vegetables and garlic until softened.
Add the wine and mussels and cook for 4-6 minutes, until all mussels are open.
Discard any that do not open.
Sprinkle whith fresh parsley. Spoon into bowls and serve with dutch oven bread and a fresh salad to enjoy!