Mussels in White Wine Sauce

Discard mussels with broken or opened shells, wash the rest in cold running water and if necessary, remove the beards attached to the shells.

In a large pot, heat a tablespoon of olive oil over medium heat. Chop onion and garlic and add to the pot. Sauteé until translucent, about 2 minutes. Add white wine or vegetable broth, a pinch of cayenne, salt and black pepper. Add mussels to the pot and cover with a lid. Cook for 5–6 minutes, shaking the covered pot occasionally. They are ready once they all open. Discard any closed mussels. Transfer mussels to a serving bowl and garnish with minced parsley.

Serve at once with lemon wedges, fresh ciabatta and white wine if desired. Soak up the sauce with ciabatta bread and use the rest for other dishes (e.g. soups, risotto, pasta).

Note: Eat mussels with your hands. To extract a mussel from is shell, take an empty shell in your working hand and use it as forceps.