1  teaspoon olive oil 2  medium onions, minced fine 4  cloves garlic, minced fine 2  cups (480 ml) red wine 4  dozen mussels


In the 6-QT Stockpot, sauté onions and garlic in olive oil over medium heat until tender, add wine and bring to a boil. Add mussels, cover (open vent) and reduce heat to medium-low for 5-7 minutes or until mussels open.

Mussels - need to breath; remove from bag as soon as possible and submerge in freshwater. To clean mussels prior to cooking, soak in cold water with 4 tablespoons of cornstarch for 30 minutes. Scrape off beards, rinse and soak again in fresh cold water. Discard any mussels that open before cooking. Do not eat mussels that do not open after cooking.

Serve in soup bowls with wine sauce and toasted French bread.