2 Tbsp. olive oil
2 Tbsp. butter
3 garlic cloves, minced
1 small onion, minced
2 Tbsp. chopped parsley
4 basil leaves, chopped
pinch of oregano
pinch of pepper
36 fresh mussels, scrubbed and scraped clean
1 cup dry white wine
In a deep saucepan, place the oil, butter, garlic, onion, parsley, basil,
oregano and pepper. Stir and heat gently for 10 minutes.
Add mussels and wine. Cover saucepan, turn up heat until its boils and then let
simmer for 10 minutes or until shells open.
Take a large serving bowl and put the mussels in the bowl, with lemon wedges.