Onion - 1 no
Carrot - 1 no
Bay Leaf - 1 no
Parsley - a few sprigs
Salt - to taste
Black Pepper - Freshly ground, to taste
Dry White Wine - 1/2 pint
Parsley - for garnish, chopped
For the Beurre Manie:
Plain Flour - 2 tablespoons
Butter - 2 ounce
1) Wash the mussels under cold, running water scrubbing them well.
2) Pull out the black hairs on the shells. Clean the shells thoroughly.
3) Get rid of any open shells.
4) Chop the onion into fine pieces. Dice the carrot.
5) In a wok, add in the mussels. Next, add in the onion and carrot, bay leaf and parsley sprigs. Sprinkle salt and pepper on top.
6) Add in the wine. Cook the mixture over high heat, bringing the mixture to a rapid boil.
7) Place a lid over the wok. Continue to cook for about 5 minutes. Toss the mussels about once.
8) When the shells have opened they have cooked. Remove them from the wok. Do not use any opened shells.
9) Plate the mussels onto something warm.
10) Meanwhile, in a large bowl beat the flour into the butter. Beat to get a creamy and smooth paste. This is the beurre Manie.
11) Add in little bits of beurre manie into the leftover liquid in the wok.
12) Allow the mixture to come to a boil. Simmer for a minute.
13) Pour the sauce over the mussels. You may also serve the mussels in individual bowls.
14) Sprinkle chopped parsley over the mussels.