Yield: 4 servings
|2 larges||Onions; finely chopped|
|2||Heaped tbsps butter|
|2||Heaped tbsps flour|
|1 pint||Warm milk|
|½||Bottle white wine|
|2 tablespoons||Chopped parsley|
|Salt and pepper to taste|
Wash and scrub mussels well, discard any that are open.
Rinse them thoroughly in clear water to remove grit and sand.
Put them, unopened, in a large saucepan, add wine, cover, bring to boil.
Simmer gently for about 10 minutes until all are open.
Strain off liquid, reserve; take mussels from shells, remove beards.
Melt butter in a saucepan.
Stirring constantly, add flour, reserved liquid, warm milk.
Stirring frequently, add onion, simmer gently until cooked.
Do not boil or mussels may become rubbery.
Season to taste, add parsley, mussels, cream.
Bring gently to just below boiling point and serve.
Converted by MC_Buster.
NOTES : The nice part of shellfish is that you can cook them together or separately, depending on which specific tastes you want. So, this recipe is good for mussels, oysters, clams, cockles or almost any mollusc or bivalve you fancy. The recipe deals with mussels as they normally need more preparation than other shellfish.
Converted by MM_Buster v2.0l.