Steamed Mussels With Crusty Garlic Toast

• 1/4 cup vegetable or olive oil
• 1 None brown onion, finely chopped
• 3 cloves garlic, 1 thinly sliced, 2 halved
• 24 None mussels, debearded, scrubbed
• 1 cup white wine
• 1/2 cup vegetable stock
• 2 tbsp capers, drained and chopped
• 1 oz flat-leaf parsley, chopped
• 4 slice white sourdough bread
• None None salad, to serve

1. Preheat oven to 425u0b0F. Heat 1 tbsp oil in a saucepan over medium heat. Add onion and sliced garlic and cook and stir 3 mins, or until soft. Add mussels, wine and stock. Cover and simmer 5 mins, or until mussels open. Stir in capers and parsley. Remove from heat.
2. Meanwhile, for the toast, preheat the broiler to high. Rub cut side of halved garlic cloves on both sides of bread, then drizzle with remaining oil. Broil 1 min each side, or until golden. Serve with the mussels and salad.

vegetable, brown onion, garlic, mussels, white wine, vegetable stock, capers, parsley, bread, salad

Taken from recipes-plus.com/api/v2.0/recipes/22714 (may not work)