Mussels in Wine

These mussels make a great main course when served with a salad and French bread to dip in the buttery sauce.

Ingredients

• 4 pounds mussels
• 4 cloves garlic
• 1 meduim onion, minced
• ½ bottle dry white wine
• 1 Tablespoons parsley
• 2 Tablespoons butter
• 2 Tablespoons olive oil

Instructions

1. Scrub mussels well and remove beards. Discard any mussels that are open and do not close when gently tapped.
2. Saute onion garlic and olive oil in a large pot until soft.
3. Add mussels to pot, stir.
4. Add wine to pot and bring to boil.
5. Reduce heat so that water is barely boiling and cover pot.
6. Simmer until all the shells are open (about 6 minutes).
7. Add butter, sprinkle with parsley.