How to make
Melt the butter in a pot and fry the chopped garlic and finely chopped spring onions.
Add the mussels and pour the white wine over them. Close the pot with a lid, without adding additional water or salt.
The mussels will be steam cooked and they release a little salty water. That's why you should add salt (if necessary) after they are cooked, so that they do not become too salty.
It takes about ten minutes for the mussels to cook.
Open up the pot to check on them and to stir them.
You will know that they are cooked well enough when all of the mussel shells in the pot open up.
Just before removing them from the heat, add the finely chopped lovage to the mussels.
