Mussels - Moules Mariniere, Moules Poulettes Jacques Pépin Makes Moules Two Ways

pbs.org

dragnlaw

Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.

2 pounds mussels (about 40)

¾ cup white wine

¾ cup chopped onion

2 garlic cloves, minced, about 2 teaspoons

½ teaspoon herbes de Provence or Italian seasoning

3 to 4 tablespoons chopped flat-leaf parsley

2 tablespoons olive oil

Pinch salt

½ teaspoon pepper

Directions at pbs.org

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