Steamed mussels with white wine and garlic
- 4 lbs mussels
- 1 yellow onion
- ¼ cup chopped parsley
- 3 ½ tbsp fresh basil
- 1 cup vegetable broth
- 1 cup white wine
- 2 ½ tbsp minced garlic
- ½ cup butter
Wash, remove beards and discard any of already-opened mussels prior to cooking.
Peel and dice onion. Chop parsley and basil.
Add broth, white wine, onions and garlic to pot. Bring to boil and simmer 5 minutes.
Add mussels to pot. Cover, increase heat to medium-high, and steam mussels 5 minutes.
When mussels have opened, stir in basil, parsley and butter; remove from heat. Season with salt and pepper to taste.
Serve in bowls with sauce spooned over.