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Begin by thoroughly cleaning and debearding the mussels. Rinse them under cold running water, scrubbing off any dirt or debris. Using a sharp knife or your fingers, gently pull off the tough, fibrous beards that may be attached to the mussels.
In a large skillet or Dutch oven, melt the unsalted butter over medium-high heat. Once the butter is foaming, add the minced garlic and sauté for about a minute, or until the garlic becomes fragrant and starts to turn golden.
Carefully pour in the dry white wine and bring the mixture to a simmer. Allow the wine to reduce for 2-3 minutes, letting the flavors meld together.
Add the cleaned mussels to the skillet, cover with a lid, and cook for 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed, as they are likely not fresh.
Once the mussels have cooked, remove the lid and stir in the chopped fresh parsley. Season with salt and black pepper to taste, adjusting the seasoning as needed.
Serve the Mussels in White Wine Garlic Sauce immediately, while hot, in a large bowl or on a platter. Provide crusty bread or fresh lemon wedges on the side to soak up the delicious broth.