Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.
Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.
Agitate the pot, remove the cover and serve on a deep dish.
Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.
TIP: During the wash, throw the open mussels. After cooking, throw the closed mussels.