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| 2 x ca. 450 g | Mussels |
| 1 | Medium-size onion; very finely chopped |
| 1/2 Tasse | butter unsalted |
| 1 Tasse | parsley finely chopped |
| | Salt & fresh ground black pepper |
| 1 Tasse | white wine dry |
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1. Wash mussels in several changes of cold water, thoroughly scrubbing the shells. Remove threads & discard any mussels w/ cracked shells or which fail to close when tapped.
2. Saute the onion in the butter in a large saucepan until transparent. Add parsley & a little salt & pepper. Pour in the wine & boil to reduce the mixture by half.
3. Place the mussels in the pan, cover, reduce heat, & steam for 5 min. Or until the shells open. Serve the mussels & broth in deep bowls w/ an extra bowl on the side to hold the empty shells.
Casa Romero
Gloucester St.; Boston
Bev:Carta Blanca Or Dos Equis
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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