This one-pot classic made with Foley’s Fresh Mussels is ready in just 15 minutes for an easy and elegant dinner. Serve this sweet delicacy with toasted bread to soak up the delicious broth and cheers with the extra wine.
Pull or cut off hairy brown beard and scrub mussels. In a large, non-reactive sauce pan or flameproof casserole, combine wine, parsley, onion and butter. Bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes. Add mussels, cover and raise heat to high. Cook, tossing and stirring once or twice, until mussels have opened and are cooked through, 5-7 minutes. Discard any mussels that do not open. Remove mussels to a large serving bowl. Strain liquid from pot through a sieve lined with a double layer of cheesecloth. Season with salt and pepper to taste. Pour over mussels and serve at once.