Friday - April 30, 2021 11:57 pm , Category : RECIPES
90 g (3 oz) butter
1 small onion, finely chopped
1 garlic clove, crushed
3 kg (6 lb) mussels, cleaned
450 ml (3/4 pint) dry white wine
6 parsley sprigs
3 thyme sprigs
1 bay leaf
Salt and black pepper
1 tbsp plain flour
3 tbsp chopped parsley, to garnish
Melt two-third of the butter in a large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.
Add the mussels, wine, parsley, thyme, and bay leaf, and season with salt and pepper. Cover the saucepan tightly and bring to a boil.
Cook, shaking the saucepan frequently, for 5-6 minutes or until the mussels open.
Throw away any mussels that are not open. Transfer the open mussels to a warmed tureen or large serving bowl.
Strain the cooking juices into a small pan and boil until reduced by one-third. Mix the remaining butter and the flour on a plate to make a paste.
Whisk the beurre manie into the cooking liquid, and bring to a boil, stirring constantly. Taste for seasoning, and pour over the mussels. Garnish with chopped parsley and serve at once