Recipes

10 pounds fresh mussels in their shells

1 large chopped onion

2 ounces butter

1/2 cup dry white wine

1/2 cup light cream

lemon wedges

2 cloves crushed garlic

salt and pepper

1 tablespoon parsley, chopped

1 ounce flour (optional)

garlic croutons

Melt butter in a large saucepan. Cook the onions over medium-low heat until they soften. Put in mussels and all other ingredients except salt, parsley and butter. Cook over very high heat and cover until mussels open (about 5 minutes). Remove mussels from the liquid that has formed. Carefully remove one side of the shell on each mussel, keeping the shells to which the mussel attached for serving. Return liquid to the heat and let it reduce a little by boiling with lid off.

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

Serves 8