INGREDIENTS
3 lb. mussels
1 tbsp. olive oil
1½tbsp.
sliced garlic or to your taste
½ cup diced onions
½ white wine (Rhine)
¼ cup chopped parsley
METHOD
Remove the barbs from the mussels. Remove from the shell any materials
attached to it. Leave mussels soaking in salty water for 1 hour.
Heat the oil in a pot and cook the garlic and onions together, but do
not brown it.
Add white wine, parsley and mussels. Cover the pot. Bring the liquid to
a boil. Lower the heat and cook the mussel until it opens up. Do not overcook.
Remove one side of the shells and serve on plate pouring the sauce on top. Sprinkle
parsley on top.
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