Moules Marinière

• 2 quarts (2¼ litres) fresh mussels
• 1 small onion
• 4–

Discard any mussels with broken shells. If some are open, tap sharply with another mussel; they will close up if still alive; discard any that remain open. Scrub the mussels and, using a knife, pull away the beard, shake them vigorously in cold water. Pour away and re-cover with fresh water. Repeat until the water remains clear. It is important to clean mussels well, as any sand or grit in the