Remove beard from mussels and rinse them very well.
In a saucepan, brown oil, thinly chopped onion and garlic, add strained mussels and white wine, stir and cover with a lid.
After some minutes check all bivalves are open. Serve immediately with lemon juice and minced parsley in a warmed-up concave plate along with croutons.
In a different version of this recipe tomato sauce is added during cooking: the result will be a soup excellent to see and taste.
WITH REFERENCE TO THE MEDITERRANEAN DIET
Taken alone, this dish would be unbalanced, since it contains an excessive amount of proteins, few carbohydrates and a lot of fats, but it is obvious that it can successfully match fresh bread or bread canapés (and it is recommended to use the typical Polesine “ciabatta” bread, which is ideal): this would adjust the distribution of caloric nutrients to more balanced values.
In any case, due to its low caloric content, this dish needs to be combined with something else; again, a good suggestion might be fresh fish or vegetable side dishes, and do not forget fresh fruit!