Serves 4
1.75kg mussels, cleaned
50g unsalted butter
1 medium onion, finely chopped
50ml dry white wine
1 tbsp parsley, coarsely chopped
Crusty white bread, to serve
1 Put the mussels, butter, onion and white wine into a very large pan. Cover and cook over a high heat for 3-4 minutes, shaking the pan every now and then, until the mussels have opened.
2 Spoon the mussels into 1 large or 4 individual warmed bowls. Add the parsley to the remaining juices, then pour all but the last tablespoon or two, which might contain some grit, back over the mussels. Serve with plenty of crusty white bread.