Recipe Categories
Seafood
Wine Seafood

Shanna's Mussels In White Wine

1 lb mussels in shell
2 x onions diced
1 tsp freshly-ground black pepper
1 cup white wine
    Chopped fresh parsley
    Olive oil
    Butter or margarine

 Method :
Clean and beard mussels under water. In large covered saucepan, saute onions in a mix of half butter or margarine and half oil. Add black pepper (adjust amount to taste, but this dish is especially good if peppery) and wine. Bring to a boil, add mussels, and cook, covered, until shells open (a few minutes should suffice; certainly no more than 15!)
Serve in soup bowls, sprinkled with fresh parsley on top.