How to cook English Mussel Stew
- 4 dozen fresh mussels
- 2 large leeks
- 1 crushed clove garlic
- 1 medium onion
- 1/4 head celery
- 3 ounces butter
- 1 ounce plain flour
- 1 cup dry white wine or dry cider
- 2 cups single cream
- 3 tablespoons freshly chopped parsley
- Salt and freshly ground pepper to taste
- Wash the mussels well under plenty of cold running water. Pull the black thread away from the shells and discard it.
- Melt 1 ounce of the butter in a large heavy-bottomed pan. Finely shred the leeks, onion and celery and add to the pan together with the garlic. Add the wine or cider.
- Put in the washed mussels, cover with a lid and slowly shake the pan continuously over a low heat until all the shells have opened in the steam. Any closed shells must be thrown away. The whole process will take about 15 minutes.
- With a strainer lift out the mussels into a sieve which should be covered with a clean cloth and then arranged over a pan of slowly boiling water to keep the mussels warm.
- Whisk the butter and flour into the stock, bit by bit, letting the sauce thicken each time a little is added. Impatience here will only produce a lumpy sauce.
- Season with salt and pepper, return the mussels to the sauce, bring to the boil and stir in plenty of freshly chopped parsley.
- Serve the English Mussel Stew in soup bowls.
The English Mussel Stew recipe very easy to prepare and so good!
This recipe for English Mussel Stew serves/makes: 4
The English Mussel Stew recipe is adopted from The Fine English Cookery by Michael Smith 1998
Main Ingredient: Mussels
Preparation Method: Soup/Stew