Mussels in White Wine

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Ingredients

1 pound mussels (in shell)
2 onions (diced)
1 teaspoon black pepper
1 cup white wine
Chopped fresh parsley
Olive oil
Butter/margarine

Clean and beard mussels under water. In large covered saucepan, saute onions in a mix of half butter or margarine and half oil. Add black pepper (adjust amount to taste, but this dish is especially good if peppery) and wine. Bring to a boil, add mussels, and cook, covered, until shells open (a few minutes should suffice; certainly no more than 15!) Serve in soup bowls, sprinkled with fresh parsley on top.