Mussel and Onion Stew

• Serves: 4

• Preparation time: 30 min
• Cooking time: 15 min

• Ingredients

• 4½ lb (2 kg) fresh mussels
• ¼ pint (150ml) dry white wine
• 1 oz (25g) butter
• 2 large onions, skinned and chopped
• 1 oz (25g) plain wholemeal flour
• ½ pint (300ml) milk
• 2 tbsp chopped fresh parsley
• 2 tbsp single cream

• Method

• Wash the mussels under cold running water and 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 and discard any that are cracked or do not close when tapped with a knife.
• Put the wine in a large saucepan and bring to the boil.
• Add the mussels, cover and cook over a high heat for 3 - 4 minutes or until the mussels open, shaking the pan occasionally.
• Discard any mussels that have not opened.
• Drain the mussels, reserving the juice.
• Remove the mussels from the shells.
• 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.
• Gradually add the milk and the mussel cooking liquid, stirring, until the sauce thickens, boils and is smooth.
• Simmer for 1 - 2 minutes.
• Return the mussels to the pan with the parsley and cream.
• Serve with crusty bread.