Unlike other solid ingredients, mussels are measured by volume rather than weight. A normal serving would be 1/2 litre mussels per person. This is a cheap and satisfying dish.
Servings: 4 people
- 2 l mussels
- 1 onion finely chopped
- 4 tbsps white wine
- 50 g butter
- 1 tsp flour
- 1 tsp parsley finely chopped
- Wash the mussels in cold water.
- Remove the “beard” - the hairy like strands that come out of the shell.
- Throw away any mussels with broken shells or any which remain open.
- Melt half the butter in a large saucepan.
- Add the onion, wine and mussels.
- Cover with the lid.
- Cook for 3-5 minutes, shaking occasionally, until all the mussels have opened.
- Remove the mussels from the pan, leaving the juice behind and throw out any that have not opened.
- Keep the mussels hot.
- Cream the remaining butter with the flour and add to the juice in the pan.
- Stir over a low heat until thickened.
- Add the parsley and pour over the mussels to serve.
- This goes well with a good garlic bread to mop up the juices.