Steps
1. In a large pot, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
3. Pour in the white wine and bring to a gentle simmer.
4. Add the cleaned mussels to the pot and cover with a lid.
5. Cook for about 5-7 minutes, or until the mussels have opened up. Discard any that remain closed.
6. Stir in the fresh parsley, and season with salt and pepper to taste.
7. Serve hot with lemon wedges on the side.