Name: Mussels and Onions
Yield: Approx. 4 Servings
Cuisine: Scottish
Ingredients: 3 lb (1.5 kg) mussels in their shells; 1 pt (600 ml) water or dry white wine, or a mixture (2½ c); 1 clove garlic (optional); 1 oz (25 g) butter (¼ stick); 1 large onion, finely chopped; 1 pt (600 ml) milk and/or single cream (2½ c); salt and pepper; chopped parsley or chives

Preparation info

Approx.
4
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

3 lb (1.5 kg) mussels in their shells
1 pt (600

Method

Cooking the Mussels

Scrub the mussels well and remove the beards. Discard any that are open (unless they shut when tapped). Put the water or wine into a wide deep pan and bring quickly to a simmer. Add the mussels, stir them about, put on a tight lid and cook quickly till all the shells are open. Turn them once again while they cook. They will only need 2 o