Mussel stew

Recipe from: 5/21/1998 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 60
    fresh mussels (approximately)
  • 375
    ml
    white wine
  • 2
    onions, finely chopped
  • 90
    ml
    butter
  • 90
    ml
    cake flour
  • 500
    ml
    hot milk
  • 30
    ml
    parsley
  • 250
    ml
    cream
  • salt and freshly ground black pepper
 

Method

 
Bring the wine to the boil in a saucepan. Add the cleaned mussels (see tips) and simmer for about 10 minutes until they open. Discard any that do not open. Drain the liquid and reserve. Remove the mussels from their shells and set aside. Sauté the onions in a little of the butter until soft and translucent. Add the remaining butter and melt. Stir in the cake flour, blending until smooth. Stir in small quantities of the mussel liquid. Add the milk and heat, stirring until the mixture comes to the boil and thickens. Stir in the parsley, mussels and cream. Season with salt and black pepper to taste. Heat until just below boiling point. Serve immediately with a health loaf and salad.
 

Read more on: fish/seafood  |  stew
 

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