Mussels in Wine

Serves 4-6

• 6 lb (2.8 kg) mussels

• 2 oz (50 g) butter

• 2 large onions, chopped

• 3 cloves garlic, chopped

• ¼ pint (300 ml) dry white wine

• 2 tablespoons chopped parsley (1 for cooking, 1 for garnish)

• Salt and pepper

Method

Clean the mussels. Melt the butter in a large pan. Add the onion and garlic and cook for 2 or 3 minutes. Add the wine and bring to the boil.

Add the other ingredients, cover with a lid, and boil, shaking the pan from time to time, until the mussels steam open.

Serve with more knobs of butter and parsley strewn over. Use plenty of bread to mop up the sauce.