6 lb Mussels; debearded
2 c Hard cider
5 Cloves garlic; chopped
1/2 c Onion; sliced thinly
3 tb Parsley; chopped
Black pepper; freshly ground

In a large stock pot, place the mussels, hard cider, garlic, onion, and parsley. Cover, and bring to a boil. Simmer and cook until mussels have opened (5 to 10 minutes). Sprinkle mussels with black pepper and serve.

Yield: 6 servings