Moules Marinières

• 1 or 2 quarts mussels, depending on how greedy you are
• 2 oz butter
• 1

Scrape, scrub and thoroughly clean the mussels under running cold water. Throw away any which float, or are open or damaged. Melt the butter and fry the onion gently in a capacious saucepan with a well-fitting lid; add garlic as and if you like. When the onion is transparent, after about 15 minutes, grind in some pepper and pour in a small glass of white wine; let it bubble a minute. Now add th