Moules Mariniere

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1 tablespoon extra virgin olive oil

2 tablespoons butter

1/2 onion, chopped

2 garlic cloves, grated

4 to 5 pounds mussels

1 bay leaf

2 or 3 parsley sprigs

1/2 teaspoon freshly ground pepper

2 cups dry white wine

1 1/2 tablespoons minced parsley

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