Mussels Mariniere

Ingredients

3 Quarts Mussels

2 Tbsp Butter

1 Cup White Wine

1/2 tsp Pepper

2 Tbsp Chopped Parsley

1 Small Onion (thinly sliced)

Salt

Pull or cut off hairy brown beard and scrub mussels. In a large non-reactive sauce pan or flameproofcasserole, combine wine, onion, parsley and butter. Bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes. Add mussels, cover and raise heat to high. Cook, tossing and stirring once or twice, until mussels have opened and are cooked through, 5-7 minutes. Discard any mussels that do not open. Remove mussels to a large serving bowl. Strain liquid from pot through a sieve lined with a double layer ofcheesecloth. Season with salt and pepper to taste. Pour over mussels and serve at once.