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| Ingredients |
1 kg (4 1/2 lb) fresh mussels
150 ml (1/4 pint) dry white wine
25 g (1 oz) butter
2 large onions, skinned and chopped
25 g (1 oz) plain wholemeal flour
300 ml (1/2 pint) fresh milk ~
30 ml (2 tablespoon) chopped fresh parsley
30 ml (2 tablespoon) fresh single cream |
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| Method |
1. To prepare the mussels, wash
them thoroughly under running cold water, then scrape off any
barnacles with a small sharp knife. Cut off the fibrous beards
that protrude from between the shells. Wash in several changes
of water. Discard any that are cracked or do not close when
tapped sharply with a knife.
2. Put the wine in a large saucepan and bring to the boil. Add
the mussels, cover and cook over a high heat for3-4 minutes or
until the mussels open, shaking the pan occasionally. Discard
any mussels that have not opened.
3. Drain the mussels, reserving the juice. Remove mussels from
the shells.
4. Melt the butter in a saucepan and lightly fry the onions for
about 5 minutes, until soft but not coloured. Stir in the flour
and cook for a minute.
5. Gradually add the milk and the mussel cooking liquid,
stirring, until the sauce thickens, boils and is smooth. Simmer
for 1 - 2 minutes.
6. Return mussels to the pan with the parsley and cream. Reheat
gently. Serve with crusty bread. |
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