Serves 4 as a starter
1kg fresh mussels
Knob of butter
1 small onion – finely chopped
Handful chopped parsley
1 glass white wine
Wash mussels in several changes of cold water. Remove beard/bysuss threads with a sharp tug. Discard any mussel that remains open when tapped.
Heat butter in a heavy-based pan. Add onion and cook until transparent.
Add mussels to pan with some parsley and wine. Cover and cook over a high heat for 3-5 minutes. Shake pan occasionally.
Discard any mussels that remain tightly closed after cooking.
Spoon mussels and juice into heated serving bowls and sprinkle with remaining chopped parsley