English Mussel Stew Recipe

Serves/Makes: 4

Ingredients:

• 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

How to cook English Mussel Stew:

• 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.

Note:
The English Mussel Stew recipe very easy to prepare and so good!

This recipe for English Mussel Stew serves/makes: 4

Main Ingredient: Mussels
Preparation Method: Soup/Stew
Cuisine: British