Mussels Provencal

mussels - 1 kilogram
oil - 1 / 4 cup
chopped onion - 1 / 2 cup
chopped parsley - 3 tablespoons
garlic clove chopped - 1
lemon juice - 2 tablespoons
salt - 1 teaspoon

Clean mussels scraping knife, removing any adhesion of shells and gripping the membrane. Rinse in cold water several times Keep cold.
In the oil brown onion adding parsley, garlic, lemon and salt. Put mussels in a pan with little water and fire live alone are opened within a few minutes earlier Add in preparation.

Remember not to eat bivalves in areas with announcement of red tide.

Enjoy this dish accompanied with a chilled white wine and ocean views.

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