Heat oil in a large frying pan and add garlic and onion. Lightly sauté.
Once hot, add the dry spices. Sauté for 1 minute.
Add the mussels. Stir until they just begin to open.
Pour in most of the wine, vinegar and the butter.
Cover and stream for 3 to 4 minutes, until mussels have fully opened.
Serve into bowls that can accommodate the broth.
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