Moules Marinières (Mussles in White Wine Sauce)

Mussles we can still find in Stuttgart (Nordsee, Real, Edeka...) so mussles we will eat - from time to time. Besides there is no need nowadays (unlike a few years ago) to wash and scrub the mussles, a lot of time and effort is thus saved and one just needs to rinse and cook them.

I do my mussles in different ways (à la provençale, curry, à la crème...) but the best is the simplest - Moules Marinières.

1kg of fresh Mussles

Olive oil or Butter

1 Onion and 1 Shallot

1 clove of Garlic (optional)

White wine

Salt and Pepper

Parsley

Heat up some olive oil in a casserole or pot. Brown the sliced onions, shallots and garlic. Add in the mussles (washed and drained), stir a little and then add in the white wine. Cover. When the mussles start to open up, remove the cover, add salt and pepper to taste, mix in the chopped parsley and serve hot (do not overcook the mussles) - best with French Fries.