Moules Marinieres

(SERVES 6)

• 2 kg/ 4 ½ 1b fresh mussels in their shells
• 40 g/ 1 ½ oz/3 tbsp low-fat spread
• 1 large onion, finely chopped
• 2 wineglasses dry white wine
• 1 wineglass water
• Freshly ground black pepper
• 30 ml/2 tbsp chopped parsley

Scrub the mussels, pull off the beards and scrape off any barnacles. Discard any that are open, broken or don`t close when tapped sharply. Rinse well in cold morning water. Heat the low-fat spread in a large saucepan. Add the onion and cook for 2 minutes., stirring, until soft but not brown. Add the mussels, wine, water and a good grinding of pepper. Bring to the boil, cover the pan and cook for 5 minutes, shaking the pan occasionally. Discard any mussels that have not opened. Ladle into large soup bowls and sprinkle with the chopped parsley before serving.