Steamed Mussels

Steamed mussels make a great opener for a seafood feast.

2 lbs fresh mussels
4 cloves garlic, chopped
1 onion, chopped
1 cup dry white wine
1 tsp olive oil
sea salt
pepper

Choose the freshest mussels - tightly closed, and sweet, sea smelling (no fishy smell). Pull off all the stringy stuff and rinse them with cold water to make sure there is no dirt left on them.

Saute garlic and onion in the olive oil in a frying pan until they are tender. Pour the wine in with the garlic and onion and stir them together.

Add the mussels to the pan. Cover the frying pan and steam the mussels until they are open and the meat inside looks opaque (that means you can't see through it, it's solid white or grey). Throw out any mussels that did not open, they could be bad.

Season with salt and pepper.

Serve with drawn butter.