• 3 kilograms Shell-on mussels
• 2 large red onions thinly sliced
• 10 thinly chopped garlic cloves
• 100 grams of butter
• 750ml of a dry white wine
• Fresh thyme
In a deep pot melt the butter; add the onion and sauté for 2 minutes. Add garlic and sauté briefly, without letting it change color. Add the mussels and mix well. Add the white wine and fresh thyme.
Cover with lid and let boil. Stir well until mussels open up. Leave for 3 minutes. Throw out unopened mussels. Serve with French fries and garlic mayonnaise.