Mussels with Herbs

Serves 6
Under 30 mins

2 T evoo
1 med onion, fine chopped
1 t dried marjoram or oregano
3 T chopped fresh parsley
1 garlic clove, fine chopped
1/2 c white wine
3 doz mussels, scrubbed and debearded
French Bread

Heat oil in saucepan large enough to hold all mussels, over med, then add onion and saute 5 mins til soft. Stir in herbs and garlic and add wine and mussels. Cover and increase heat to high. Steam til mussels open, about 5 mins. With slotte spoon, trf to large serving bowl, discarding any unopened ones. Pour cooking juices over mussels, taking care not to disturb sandy sediment in the bottom. Seve immediately with hot french bread to soak up the juices. Serve a dry white like Muscadet or Sauvignon Blanc.