• 3 tablespoons butter
• 1 cup diced onion (1 medium onion)
• 3 cloves garlic, minced
• 4 pounds cleaned mussels
• 1 cup dry white wine
• 1/3 cup chopped parsley
• Salt and freshly ground black pepper to taste

In a Dutch oven, wok or large sauté pan, melt the butter over moderate heat. Add the onion and garlic and sauté until soft but not brown, 3 to 4 minutes.

Add the remaining ingredients, cover and shake the pan to mix the mussels with the seasonings. Turn heat to high and cook until all the mussels open, about 5 minutes.

Serves 4.