Instructions: Finely dice onions.

Soak the mussels in cold water for five minutes, and scrub to remove any dirt or sand. Change water several times.

Put the mussels into a saucepan, add garlic, parsley, onion, wine, vermouth and juice of lemon. Season generously, bring to the boil, cover and cook for about 5 minutes or until mussels are open. Shake the pan from occasionally. Add butter and stir through.

Note: discard any mussels that do not open.

Serve mussels in a bowl and pour over cooking liquid.

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