|Garlic||3 Clove (15 gm), minced|
|Unsalted butter||3 Tablespoon|
|Onion||1 Medium, coarsely chopped|
|Dry white wine||1 Cup (16 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Mussels||4 Pound, scrubbed and debearded|
|Chopped parsley||3 Tablespoon|
1. In a large saucepan, warm the butter over medium-high heat until it is melted. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
2. Add the wine and pepper, and bring to a boil over high heat. Add the mussels, return to a boil, cover, and cook over high heat, shaking the pan occasionally, until all of the mussels have opened, about 8 minutes. Discard any mussels that fail to open.
3. Dividing evenly, transfer the mussels to individual serving bowls. Stir the parsley (if using) into the broth in the saucepan and pour the broth over the mussels.