Check that the mussels are closed. (Throw away any that are cracked or won't close when tapped.) Scrape the shells under cold running water and pull off the hairy beard attached to the hinge of the shell. Rinse well in two or three changes of water.

Heat the oil and butter in a large pan and fry the onions and garlic for 3-4 minutes.

Pour on the wine or cider and add the parsley sprigs, stir well, bring to the boil, then add the mussels. Cover with a tight-fitting lid and cook for about 5-7 minutes, shaking the pan once or twice until the shells open (throw away ant that have not opened).

Serve the mussels and their juices sprinkled with the chopped parsley and some ground black pepper. Accompany with hot French bread.