Moules Marinieres (Steamed Mussels in White Wine)

Remove any beards from the mussels (oh, and don't use any with cracked shells or that are already open, as they can make you sick).

Soak them in cold water for about an hour, changing the water frequently.

In a Dutch oven, mix together all of the ingredients but the mussels.

Boil over medium-high head for a couple of minutes, then add the mussels and cook, covered, for about five minutes (or until the mussels open), shaking the Dutch oven frequently.

With a slotted spoon, serve out the mussels in bowls, then divide the liquid evenly among the bowls.

Serve immediately.