Moules Mariniere

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 pounds mussels
• 1/4 cup white wine
• 1/4 cup chopped fresh parsley

1. In a large flameproof casserole, heat the oil and cook the onion for 8 minutes or until it is softened. Add the garlic and cook 1 minute more.
2. Add the mussels and wine to the pan, cover it, and cook for 3 minutes, shaking the pan several times, until all the mussels open. Discard any mussels that do not open.
3. Ladle into wide soup plates, garnish with parsley, and serve with crusty bread.