Mussels in Sherry
|Mussels||4 Pint (2.4 Liter)|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Olive oil||3 Tablespoon|
|Onion||1 , peeled and chopped|
|Fino sherry||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Freshly chopped parsley||1 Tablespoon|
Scrape and scrub mussels under running cold water.
Put into a large bucket of cold water, add a handful of bran, and leave overnight.
Wash mussels well.
Boil 2 1/2 cm/1 in of water in a large wide saucepan.
Add mussels, and cook briskly until shells open, about 10 min.
Drain, reserve cooking liquid, and discard any that have not opened.
Meanwhile, heat oil in a large frying pan, and saute onions and garlic until soft and golden.
Sprinkle with flour, and cook for further 5 min.
Stir in strained mussel stock, mussels, and sherry.
Heat gently for 2 or 3 min., and serve immediately, with parsley, as a first course.