MUSSELS STEAMED IN WINE
4 dozen mussels, in the shells, fresh, cleaned and scrubbed; 4tbsp. butter; 1/2c. onion, finely diced; 1 1/2c. white wine, dry; 1c. water; 2tbsp. parsley, chopped
Melt the butter in a large braizer over medium heat. Add the onions and cook till just tender. Add the mussels, wine and water, cover and allow the mixture to simmer until the mussels are cooked. This will happen when the mussels open and become firm, yet tender. Add the chopped parsley and remove from pan. Serve with broth from the cooking. SERVES: 10-12
