|Mussels||3 Dozen (Fresh Or Canned)|
|Onions||2 Tablespoon, minced|
|White wine||1⁄4 Cup (4 tbs)|
|Broth||1⁄2 Cup (8 tbs) (From Mussels)|
|Lemon juice||1 Tablespoon|
|Parsley||1 1⁄2 Teaspoon, minced|
|Butter||1 1⁄2 Tablespoon|
1 Scrub mussel shells.
2 Rinse them thoroughly.
3 In a saucepan, add mussels with ½-cup water.
4 Cover and heat gently until the shells open.
5 Strain through a cheesecloth and reserve the broth.
6 Return the broth to the pan along with onion and wine.
7 Cook gently for about 10 minutes.
8 Add in the lemon juice, parsley, and butter.
9 Simmer for another minute.
10 Remove the beard from the mussels as it is taken from the shell.
11 On hot soup plates, arrange the mussels.
12 Pour the sauce around them and serve at once.