Yield
4 servings (serving size: about 15 mussels and 1/3 cup broth)

Serve this simple French recipe with plenty of crusty bread to soak up the broth.

How to Make It

Heat olive oil in a large stockpot over medium heat. Add onion, and sauté for 4 minutes or until tender. Add wine, and bring to a simmer. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Divide mussels and broth evenly among 4 shallow bowls; sprinkle with parsley and pepper.

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