Mussel and onion stew

This Scottish mussel and onion stew is a great meal in the Fall.

Scrub and de-beard the mussels. Throw out any that remain open after tapping (it is dead and shellfish should be alive before cooking) Place the mussels in a large saucepan with white wine. Cook on a high heat until the mussels open. Throw away any that stay closed. Remove and then strain the liquid, reserving for later.

In a different pan, sauté the onions in olive oil (or butter). Add shallots, garlic and chopped onions.

Peel and slice potatoes. Place them in a pan with the tied herbs, chopped parsley and save liquid from the mussels. Season with pepper to taste. Dimmer one hour.

Shell the mussels, you can save the shells if you prefer. Take a ladle of the broth, vegetable included make sure there is a potato in it), and puree in a blender. Return pureed food back into the pan with the un-pureed vegetables.

Place all the mussels into the pot. Simmer until they are hot. Remove and discard the bay leaf. Serve hot.