1 tablespoon canola oil
2 tablespoons butter, divided
½ medium sweet onion, finely chopped
1 tablespoon minced garlic
1 cup dry white wine
1 tablespoon lemon juice
Salt to taste
Ground black pepper to taste
2 pounds frozen mussels
3 tablespoons parsley
Preheat sauté pan over medium high heat.
In pan, heat oil and 1 tablespoon butter, add onion and garlic and sauté for 3 to 4 minutes until onions are soft. Add wine and simmer to reduce by one third. Add lemon juice, salt and pepper. Stir in one tablespoon butter until melted.
Add mussels, toss or stir to coat mussels with liquid. Place lid on pan and cook over medium high heat for 4 – 5 minutes until mussels open.
Remove from heat, sprinkle with parsley, serve in bowls with French or Italian bread to soak up all the liquid.
Discard all unopened mussels.