6 dozen mussels
1 small onion -- chopped
8 ounces dry white wine
4 garlic cloves -- pressed (or 1 tspn garlic powder)
3 tablespoons olive oil

Heat olive oil in large pot with a cover. Add onion and garlic. Saute until onion is transparent. Add mussels and wine and cover tightly. Cook over medium-high heat for 5 minutes. Shake pot briskly to mix. Turn off heat and allow to stand 2 minutes.

Mussels should be opened.