Mussels and Onions

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

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

Europe
United Kingdom
Soup
Gluten-free
Pescatarian
Scotland

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