|Diced onion||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|White wine||60 Milliliter (1/4 Cup)|
|Chopped fresh parsley||60 Milliliter (1/4 Cup)|
|French garlic bread||60|
Place the first 4 ingredients in the bottom of a large soup kettle or stew pot.
Then place a metal vegetable steamer in the pot.
Bring to the boil.
Scrub the mussels very thoroughly with a stiff brush and use shears to trim off their "beards." Place the mussels on the steamer rack and cover the pot.
Steam 7-8 minutes or until the mussels have opened and are firm and opaque looking.
Remove the mussels (still in their shells) to a warmed bowl or serving plates.
Pour the wine liquor over them.
Serve with chunks of garlic french bread.
Do not serve mussels which did not open in the cooking.