Active time: 45 min Start to finish: 45 min

　　Servings: Serves 12 (as part of aïoli menu).

　　

Ingredients

Serves 12 (as part of aïoli menu)

　　1/2 medium onion, chopped

　　1 tablespoon olive oil

　　1 cup dry white wine

　　3 lb mussels (preferably cultivated), scrubbed and beards removed

　　Garnish: fresh flat-leaf parsley sprigs and lemon wedges

　　

Step 1

Cook onion in oil in a 5- to 6-quart pot over moderate heat, stirring, until softened, 3 to 5 minutes.

　　

Step 2

Add wine and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. (Discard any unopened ones.)

　　

Step 3

Transfer mussels to a platter with a slotted spoon, discarding steaming liquid.