White Wine Mussels
Rinse the mussels and remove the beards. Discard any mussels that are open. Peel and finely dice the onion and garlic, then sauté briefly in the oil. Deglaze with the white wine, season with salt and pepper, and add the parsley. Add the mussels, cover, and steam for 6 minutes until the mussels open. Discard any mussels that do not open.
Serve the mussels with toasted bread, if you'd like.