Recipe - Molly Malones Mussel Stew

10 pound Mussels in their shells
1 lg Chopped onion
1 ounce Butter
One half cup Dry white wine
2 Cloves crushed garlic
Pepper
1 tablespoon Chopped parsley
1 ounce Extra butter for thickening;
(optional)

Scrub the mussels under running water and make sure to throw away any with
an open shell. Rinse

well. Melt the chopped onion in butter in a large saucepan, add mussels,
all the other ingredients

except salt, parsley and extra butter. Cook over very high heat and cover
with a glass plate so you

can see when the mussels open (about 5 mins!) Fish them out of the liquid
and only keep the top

shells to which the mussels are attached for serving. Return the liquid to
the heat and let it reduce by

fast boiling with the lid off. You can now thicken this if you wish by
melting the extra butter with 1

ounce flour and One half cup thin cream. Add this to the soup in the pot and boil.
When soup is ready, pour

it over the halfshelled mussels and garnish with chopped parsley. This
dish is always served in

large soup plates.

Serves about 8

Posted to recipeludigest by LSHW shusky@erols.com on Marcay,, h 17, 199