Join Date: Jan 2000
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For two main dishes or four appetizer servings:
1/4 cup butter or olive oil
6 cloves chopped garlic
1 large chopped onion
1 cup dry white wine
pepper to taste
**Do not add salt to this recipe. There is plenty from the salt water trapped in the mussels.
Wash mussels in cold water and remove the byssus threads (beard) with a knife or pair of scissors. Discard any mussels that are open prior to cooking.
Sauté the onion and garlic in the butter or oil for 5 minutes in a pot large enough to hold all the mussels. Add the wine and pepper and simmer for 20 minutes Bring mixture to a boil, add mussels and place lid on tight. The mussels are cooked as soon as all the shells pop open (about 7 minutes). After checking to see that this is the case, place the lid back on, and using potholders to hold the lid tightly in place, shake the pot to stir up the garlic and onions to coat the inside of the mussels.
Divide into bowls, both mussels and juice, and serve with crusty bread to help sop up the tasty sauce.