Mussels with Herbs

Note from Cheri: This recipe is re-printed from the book Feasts Afloat by Jennifer Trainer and Elizabeth Wheeler. The great book, written for those cooking in a boat's galley, is also a wonderful reference for Campers and RVers, as it shows how to turn out spectacular meals with limited tools in tiny spaces.

2 T olive oil 1 med. onion, finely chopped 1 tsp. marjoram or oregano 3 T chopped fresh parsley 1 garlic clove, finely chopped 1/2 C white wine 3 dozen mussels, scrubbed and de-bearded French Bread

Serves 6 In a saucepan large enough to hold the mussels, heat the oil over medium heat then add the onion. Sauté until soft, about 5 minutes. Stir in the herbs and garlic, then add the wine and mussels. Cover the pot and increase the heat to high. Steam until the mussels open, about 5 minutes. With a slotted spoon, transfer the mussels to a large serving bowl, discarding any unopened ones. Pour the cooking juices over the mussels, taking care not to disturb any sandy sediment on the bottom of the pan. Serve immediately with hot French bread to soak up the juices.