Method

Note: Most mussels sold today are farmed and arrive at the market fully cleaned, but they do need to be washed and bearded. First, scrub them vigorously under running water, discarding any with shells that don't close. Then pull out the clump of hair-like strands that look like a 'beard.'

Melt butter in a large saucepan.  Cook the onions over medium-low heat until they soften.  Put in mussels and all the other ingredients except salt, parsley and extra butter. Cook over very high heat and cover until mussels open (about 5 minutes!).

Using a slotted spoon remove mussels from the liquid that has formed.  Remove one side of shell on each mussel, keeping the shells to which the mussels are attached for serving.

Return liquid to the heat and let it reduce a little by boiling with lid off.

Optional thickening:  In a separate saucepan, melt the extra butter and whisk in first 1 oz flour, then 1/2 cup thin cream. Add this to the soup in the pot and cook over medium heat to reach to the consistency you want.  When soup is ready, pour it over the half-shelled mussels and garnish with chopped parsley.

Serves: about 8

Contributor: pat ciesla

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