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Mussel & Onion Stew
Musselburgh with its Roman bridge across the Esk, was once the site of a Roman camp, and owes its name to the famous mussel bed found at the mouth of river. It has always been a great mussel-eating centre, and the following recipe comes from nearby: the Open Arms, Dirleton, East Lothian.
Oysters, scallops, clams, cockles or other mollusks or Involves can be cooked in the same way.
60 mussels (about 2-3 qt).
2 large onions
2 heaped tablesp. butter
2 heaped tablesp. flour
1 pt. (2 cups) warm milk
1/2 bottle white wine
salt and pepper
Wash and scrub the mussels well, and discard any that are open. Put them through several waters to remove the sand and grit. Then place them, unopened, into a large saucepan, add the wine, put a lid on and bring to the boil. Let them simmer gently for about 10 minutes until they are all open. Then strain off the liquid and reserve it. Meanwhile take the mussels from the shells, removing the beards. Melt the butter in a saucepan, stir in the flour, then add the mussel liquor, stirring all the time. followed by the warm milk. Stir frequently so that it does not go into lumps. Add the onion, finely chopped, and simmer gently until cooked. Season to taste, add the parsley, mussels and cream, bringing it gently to just under boiling-point. Serve at once, in warmed soup plates. If the mussels are allowed to boil they can become rubbery.
Serves 4-6.
SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS
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