Garlic Butter Mussels

The opening shells provide the clearest signal that the steaming stage is complete. For 2 servings, use 800 g mussels, 4 garlic cloves, 2 tablespoons butter, 180 ml white wine, 70 g onion, 2 tablespoons parsley, 1 tablespoon olive oil, and 0.5 teaspoon black pepper. Pull the fibrous beards from the mussels and scrub the shells under running water. Drain them well while checking for remaining grit or any off smell. Finely chop the onion, mince the garlic, and reserve the parsley for the finish. Set a pot over medium heat and add the olive oil and butter. When the butter foam begins to settle, add the onion and garlic and cook for about 2 minutes. The onion should turn translucent; lower the heat if the garlic starts browning. Pour in the white wine, raise the heat to high, and boil for 1 minute while stirring the bottom of the pot to release the butter and aromatics into the liquid. Once the sharp alcohol smell has softened, add the mussels and cover the pot tightly. Steam for 4 to 5 minutes, stopping when most of the shells have opened. Discard any mussels that remain closed. Add the parsley and black pepper, toss gently so the broth reaches the opened shells, and serve immediately. A baguette is useful for eating the wine and butter broth left in the pot.