Mussels Mariniere

by Paul Peacock

This dish can be adapted, replacing mussels with anything available. The sauce tastes like concentrated sea-side, and whereas we use wine in this recipe, you could go mad and use brandy.


An onion, large and finely chopped
30g ( an ounce or a big knob) butter
Garlic, 2 to 3 cloves, finely crushed
15g (3/4 oz) flour
Half a bottle of white wine
300 ml (3/4/ pint) double cream
800 g (2lbs) mussels
Chopped parsley

First melt the butter in a steep sided pan and sweat off the onions and garlic until they are translucent, after which you sprinkle the flour into the butter mix to thicken. Stir well to avoid lumps, and continue to cook for another three minutes.

Slowly add the wine, stirring all the time. Continue to stir until the sauce is beginning to thicken.

Read entire recipe and more about seafood here.

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