Traditional Moules Marinières by Leon Fishbrasserie

Ingredients

• 1 kg (2.2 lbs) fresh mussels, cleaned and debearded
• 1 yellow onion, finely diced
• 2 cloves garlic, minced
• 150 ml (2/3 cup) dry white wine
• 30 g (2 tbsp) unsalted butter
• 1/4 cup fresh parsley, chopped
• 1/2 tsp black pepper

Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 3-4 minutes until translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the white wine, increase heat to high, and bring to a simmer for 2 minutes to reduce slightly.
5. Add the cleaned mussels to the pot and cover with a tight-fitting lid until ready to serve.
6. Steam the mussels for 5-7 minutes, shaking the pot occasionally, until all shells have opened.
7. Discard any mussels that remain closed, stir in the fresh parsley, and serve immediately in the pot until ready to serve.