|1.00||onion — large, chopped|
|1.00||fresh parsley — chopped|
|4.00||garlic — cloves, sliced|
|15.00 ml||flour — cake|
|125.00 ml||wine — dry white|
|250.00 ml||stock — chicken|
|salt and freshly ground black pepper|
|48.00||mussels — cleaned|
Heat butter in a large, heavy-based saucepan. Add onion, parsley and garlic and sauté until glossy.
Whisk in flour and cook, stirring, until incorporated. Add wine, stock (made with 1 cube) and sugar and bring to boil. Reduce heat and simmer for 10 minutes to blend flavours.
Add mussels, cover saucepan and steam until shells open (discard any that don’t).
Serve with French bread topped with braaied or roasted garlic.