Cooking time: 1 1/2 hours initial cleaning, then 30 minutes
ingredients
serves 4
6 pound mussels
1/4 cup butter
2 shallots, finely chopped
1 bouquet garni
1/4 teaspoon grated nutmeg
salt
freshly ground black pepper
juice of 4 lemons
1 tablespoon flour
method
1. Scrub the mussels well and discard any which are not tightly shut or which do not close when tapped and any with broken shells.
2. Scrape off the beards, then soak the mussels in clean, cold water for 1 hour.
3. Melt half the butter in a large saucepan. Add the shallots, bouquet garni, nutmeg and seasoning and cook until the shallots are softened. Stir in the lemon juice.
4. Drain the mussels and add in batches to the pan. Cook, shaking the pan, for 3 minutes or until the shells open.
5. Remove the mussels from the pan with a slotted spoon and pile up on a dish. Keep warm. Strain the liquid through a cloth.
6. Melt the remaining butter in another saucepan. Add the flour and cook, stirring, for 1 minute.
7. Gradually stir in the strained liquid and bring to the boil. Stir until thick then pour over the mussels.
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