This Scottish mussel and onion stew is a great meal in the Fall.
5 lb mussels
2⁄3 c wine
6 onion (small, sliced)
1⁄2 c butter
4 shallot (chopped)
6 clv garlic
2 carrot (chopped)
4 potato (peeled and sliced)
1 bouquet garni (fresh parsley, thyme, and bay leaf tied toghter)
2 T parsley (fresh leaves, finely chopped)
salt (to taste)
pepper (to taste)
- 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.
This stew goes well with a white wine and slices of garlic bread.
Shells can be used as decoration.