Mussels in White Wine
|Onion/4 shallots||1 Large, finely chopped|
|Dry white wine||1⁄2 Bottle (0.5 l)|
|Plain flour||2 Teaspoon|
|Ground nutmeg||1 Pinch|
|Parsley||2 Tablespoon, chopped|
1. Wash and scrub the mussels well, discarding any that are open and will not close when lightly tapped. Place the mussels in a large saucepan, add the onion or shallots, and wine.
2. Cover and bring to the boil. Cook for about 5 minutes, shaking the saucepan from time to time, until all the mussels are open.
3. Strain the liquor into another saucepan. Remove the top shells from the mussels and put the mussels into warmed soup plates; keep warm.
4. Work the flour into the butter and add in small pieces to the strained liquor. Bring to the boil, whisking constantly as it thickens. Season to taste with salt, pepper and nutmeg. Add the parsley and pour over the mussels.