Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  48                    mussel
  2               cups  dry white wine
  1                cup  onion
  2          teaspoons  dried basil
  3                     parsley
  1         tablespoon  fresh lemon juice
  1           teaspoon  kosher salt
  1           teaspoon  cracked peppercorns
     1/4           cup  unsalted butter
     1/4           cup  parsley

Preparation:

COMBINE MUSSELS, WINE, ONIONS, BASIL, PARSLEY SPRIGS, LEMON JUICE, SALT, AND PEPPERCORNS IN A SAUCEPOT, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL MUSSELS OPEN REMOVE MUSSELS WITH A SLOTTED SPOON, SET ASIDE (DISCARD ANY NOT OPEN) INCREASE HEAT TO A MODERATELY-HIGH FLAME STIR IN BUTTER HEAT AND STIR UNTIL REDUCED BY HALF ARRANGE MUSSELS INTO INDIVIDUAL SERVING BOWLS STRAIN SAUCE THROUGH A CHINOIS DIVIDE SAUCE INTO EQUAL PORTIONS AND POUR OVER MUSSELS GARNISH WITH PARSLEY SERVE HOT

Nutritional Information:

383 Calories (kcal); 16g Total Fat; (47% calories from fat); 25g Protein; 15g Carbohydrate; 85mg Cholesterol; 1055mg Sodium