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.