04 January 2013,02:35 by

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Serves :

Preparation Time :
45 minutes

Preparation Method :

  • Thoroughly scrub each mussel with a good stiff brush and plenty of water to remove any mud or seaweed. Pull off the beard that clings around the edges.
  • Soak the mussels in water- they should disgorge any sand. Discard any mussels which do not shut tightly or don't shut when tapped.
  • Put the mussels in a large wide pan with the spring onions (scallions), herbs, pepper, half the butter and the wine. Cover the pan and cook over a high heat for 5 minutes, shaking the pan now and then.
  • Remove the mussels as they open, discarding empty half of each shell, and arrange in a large bowl (or individual warmed soup plates). Keep warm.
  • Strain the cooking liquid and bring to the boil in a clean pan. Mix the remaining butter with the flour and stir into the liquid, a little at a time, until slightly thickened.
  • Beat the cream with the egg yolk and add to the sauce. Heat the sauce, stirring constantly, until it thickens slightly - do not let the sauce boil.
  • Pour the sauce over the mussels and sprinkle with chopped parsley.
  • Serve at once with crusty bread.


  • 2 kilograms fresh mussels
  • 8 spring onions
  • 8 stalks parsley
  • 2 sprig thyme
  • Freshly ground pepper
  • 100 grams butter
  • 500 ml dry white wine
  • 2 tablespoons plain flour
  • 8 tablespoons single cream
  • 2 egg yolks
  • Chopped parsley to garnish

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