Mussels In White Wine

1. 1

   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!)

2. 2

   Serve in soup bowls, sprinkled with fresh parsley on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.