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  • Serves: 4 servings

Shellfish And Onion Stew

  • Recipe Submitted by on

Category: Scottish

 Ingredients List

  • 60 Mussels
  • 2 lg Onions; finely chopped
  • 2 Heaped tbsps butter
  • 2 Heaped tbsps flour
  • 1 pt Warm milk
  • 1/2 Bottle white wine
  • 1/2 pt Cream
  • 2 tb Chopped parsley
  • Salt and pepper to taste

 Directions

Wash and scrub mussels well, discard any that are open.

Rinse them thoroughly in clear water to remove grit and sand.

Put them, unopened, in a large saucepan, add wine, cover, bring to boil.

Simmer gently for about 10 minutes until all are open.

Strain off liquid, reserve; take mussels from shells, remove beards.

Melt butter in a saucepan.

Stirring constantly, add flour, reserved liquid, warm milk.

Stirring frequently, add onion, simmer gently until cooked.

Do not boil or mussels may become rubbery.

Season to taste, add parsley, mussels, cream.

Bring gently to just below boiling point and serve.

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