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Recipe for :

Northumberland Mussels in Cream

This recipe comes from The Geat British Kitchen web site and has been reproduced with the permission of The British Food Trust which runs the site.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

To visit the The Great British Kitchen web site for recipes or to find out more about The British Food Trust <click here>

These mussels are excellent served hot with lots of hot garlic bread and a fresh green salad.


2.5 lt Mussels (6 pints)
50 g Butter (2 oz)
2 medium Onions, chopped, or shallots
1 heaped tbsp Plain flour
150 ml dry white wine (1/4 pint)
150 ml milk (1/4 pint)
150 ml whipping cream (1/4 pint)
1 heaped tbsp Fresh parsley, chopped
Sea salt
Freshly ground black pepper


  • Scrub and wash the mussels thoroughly, discarding any that will not close when tapped sharply with a knife handle.
  • Take a large saucepan of water, bring to the boil and then add the mussels. Simmer with the lid on for about 5 minutes until all the mussels have opened.
  • Remove the mussels with a slotted spoon, strain and reserve the liquid.
  • Remove the beard from the mussels with a sharp-bladed knife. Take the fish out of the shells and keep hot.
  • Melt the butter and lightly cook the onion.
  • Stir in the flour to make a roux and then gradually add the wine, milk and sufficient of the reserved cooking liquid to obtain a thick pouring sauce.
  • Add the cream and the parsley.
  • Season to taste.
  • Heat through but do not allow to boil after the addition of the cream.
  • Arrange the mussels in a large serving dish. Pour on the sauce.

Serves 4