Preparation

1.  Chop the onion, mince the garlic and chop the parsley. Set aside.

2.  In a large pot, saute onion and garlic in olive oil until soft and aromatic

3.  Add white wine and cook for 2 minutes

4.  Add broth, parsley, salt and pepper and stir

5.  Add mussels and stir. Cover and cook on medium heat until they open, about 10 minutes.

6.  Serve with broth in a bowl with a slice of toasted French baguette.

Note: Do not consume mussels that did not open up after cooking.