Mussels Mariniere

Photo: flickr user cogito ergo imago

Ingredients

40 mussels

2 tablespoons parsley, chopped

3 clvs garlic, crushed

cup onions, medium

1 cup white wine

cup Vermouth, sweet

1 lemon

60 grams butter

salt, pepper, cayenne

Preparation

Finely dice onions.

Soak the mussels in cold water for five minutes, and scrub to remove any dirt or sand. Change water several times.

Put the mussels into a saucepan, add garlic, parsley, onion, wine, vermouth and juice of lemon. Season generously, bring to the boil, cover and cook for about 5 minutes or until mussels are open. Shake the pan from occasionally. Add butter and stir through.

Note: discard any mussels that do not open.

Serve mussels in a bowl and pour over cooking liquid.