Mussels in Cream
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.
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mussels are excellent served hot with lots of hot garlic
bread and a fresh green salad.
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
Freshly ground black pepper
and wash the mussels thoroughly, discarding any that
will not close when tapped sharply with a knife handle.
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.
the mussels with a slotted spoon, strain and reserve
the beard from the mussels with a sharp-bladed knife.
Take the fish out of the shells and keep hot.
the butter and lightly cook the onion.
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.
the cream and the parsley.
through but do not allow to boil after the addition
of the cream.
the mussels in a large serving dish. Pour on the sauce.