2 lbs. freshly caught mussels
1 large onion, diced
3 cloves garlic, minced
1 large handful finely chopped parsley
1/4 cup fresh seawater or brine
1/4 cup dry white wine
ground black pepper to taste

Sauté onion in a little oil until soft. Add garlic and fry gently for approximately 1 minute. Add seawater/brine and reduce to about 1 tablespoon. Pour in white wine and bring to simmer. Place mussels in pan, season with pepper and cover over low heat.

Cook until mussels open (1-2 minutes), sprinkle with parsley. 1/4 cup heavy cream may be added at this stage if desired.

Serve immediately in a large bowl, with crusty bread.

Submitted by: chefdave