Ingredients:
12 mussels, rinsed and beards pulled
(Important: any mussels that are broken or open and don’t close to the touch must thrown away)
1 ½ cloves of garlic, chopped
1 small sweet onion, chopped
1 TBS chopped parsley
1 TBS chopped basil, thyme, or favorite herb
2 TBS unsalted butter
salt and pepper to taste
1 cup of white wine

Technique:

On range top under medium high flame, heat small pot until it is hot but not smoking. Add butter and garlic. Brown garlic while stirring. Add onions and stir for about one minute. Add white wine, salt, and pepper. Heat to a quick boil. Add mussels and herbs and cover. Check after 4-5 minutes and cook until most or all shells are open and discard any not open. Cooking time depends on the flame and also your pot. Serve with fresh bread, seafood fork, and extra bowl for shells.