
Classic French mussels steamed with white wine, garlic, onion, butter, and parsley.
450 gMussels
25 gButter
60 gOnion
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8 gGarlic
10 gParsley
0.5 cupWhite wine
2 tspLemon Juice
To tasteSalt
To tasteBlack Pepper
Clean mussels and discard any that stay open after tapping.
Cook onion and garlic in butter until soft.
Add white wine, bring it to a simmer, then add mussels.
Cover and steam until the mussels open.
Finish with parsley, lemon juice, salt, and black pepper.