Ingredients for 4 servings:
500 g mussels
2 tablespoons butter
1 onion, finely diced
2 cloves garlic, crushed
1/2 cup white wine
1 lemon, juice of
300 ml evaporated milk
1 tablespoon fresh parsley, chopped

Mussels in White Wine

Scrub the mussels and remove 'beard' by scaping with a sharp knife.

Heat butter in a large saucepan.

Saute onion and garlic until soft.

Pour in wine and juice.

Bring to the boil, then simmer.

Stir in evaporated milk, parsely and season with salt and pepper to taste.

Bring to the boil, and reduce liquid slightly.

Add mussels.

Simmer for 3-5 minutes until mussels are open.

Discard any unopened mussels.

Serve with crusty bread for dipping.