Moules à la marinière

• 3lb (1.4kg) fresh mussels
• 1 small onion
• 4

Thoroughly clean the mussels by shaking them in several changes of cold water until the water remains clean and free of grit. Discard any open ones. Scrape shells clean and pull off the ‘beards’. Peel and finely chop the onion.

Using a buttered paper, thoroughly butter the inside of a large saucepan. Sprinkle the onion in the pan and add the wine. Simmer for 1–2 minutes to soften the on