Rinse the mussels under cold running water, remove the beard and discard opened ones. Remove the peel from the onions and garlic cloves and dice or chop them. Heat the butter in a saucepan and sauté the onions with the garlic. Pour in water, wine and juice of one lemon, add clove, peppercorns, bay leaf spice and the washed parsley, then let it boil. Add the mussels and make 15 min until all shells are opened, lift out with a slotted spoon. Pick out closed ones and discard. Bring the mussels to the table with the broth and white bread.
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