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30 December 2012,22:55 by
Ponmathi Srilekha.S

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MUSSEL AND ONION STEW

The mussel and onion stew is mixed with perfect elements that fit to your regular gourmet. This dish includes fresh mussels, white wine, butter, fresh milk, parsley, single cream and other flavorings. With its combined ingredients, you and your family will definitely love its taste.
Serves :
2

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To prepare the mussels, wash them thoroughly under running cold water, then scrape off any barnacles with a small sharp knife.
  • Cut off the fibrous beards that protrude from between the shells. Wash in several changes of water. Discard any that are cracked or do not close when tapped sharply with a knife.
  • Put the wine in a large saucepan and bring to the boil.
  • Add the mussels, cover and cook over a high heat for 3-4 minutes or until the mussels open, shaking the pan occasionally.
  • Discard any mussels that have not opened.
  • Drain the mussels, reserving the juice. Remove mussels from the shells.
  • Melt the butter in a saucepan and lightly fry the onions for about 5 minutes, until soft but not coloured. Stir in the flour and cook for a minute.
  • Gradually add the milk and the mussel cooking liquid, stirring, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes.
  • Return mussels to the pan with the parsley and cream. Reheat gently.
  • Serve with crusty bread.

INGREDIENTS

  • 1 kg fresh mussels
  • 100 ml dry white wine
  • 15 grams  butter
  • 1 large onions, skinned and chopped
  • 15 grams plain wholemeal flour
  • 150 ml fresh milk
  • 15 ml chopped fresh parsley
  • 15 ml fresh single cream

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