Serves 4
3 lb (1.4kg) fresh mussels
1 small onion
4 tablespoons dry white wine 11/2 oz (40g) butter
1 level tablespoon plain flour freshly milled pepper
chopped parsley, for sprinkling
Thoroughly clean the mussels by shaking them in several changes of cold water until the water remains clean and free of grit. Discard any open ones. Scrape shells clean and pull off the `beards’. Peel and finely chop the onion.
Using a buttered paper, thoroughly butter the inside of a large saucepan. Sprinkle the onion in the pan and add the wine. Simmer for 1-2 minutes to soften the onion. Then transfer mussels straight from the washing water to the saucepan. Cover with a lid and steam over high heat for 2-3 minutes, until mussels have opened. Shake pan from time to time and those on top will work their way down to the bottom. Draw off the heat. Discard any mussels that remain closed and arrange in hot soup plates or deep bowls. Reserve the cooking liquid.
Cream the butter and flour together on ‘a plate to make’a beurre manie. Add to the hot cooking liquid in small pieces. Stir until butter has melted and blended, then return pan to the heat and bring to the boil, stirring all the time. Check seasoning€” there’s no need to add salt as mussels release a lot of salty water but a little pepper may be required. Pour the thin sauce over the mussels and sprinkle with chopped parsley. Use whole mussel shells as pinchers for picking up mussels and provide a spoon for the sauce. Pass hot crusty bread for mopping up the delicious sauce.