Steps
1. In a pot over medium heat, melt the butter.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the white wine and bring to a gentle simmer.
4. Add the cleaned mussels and cover the pot.
5. Cook for 5-7 minutes until the mussels open up, discarding any that remain closed.
6. Stir in the chopped parsley and season with salt and pepper.
7. Serve immediately with a lemon wedge.