July 29, 2017
Dinner, Lunch, Main Dish,
Shellfish, Mussels, Vegetables, Celery, Leek , British, Entertaining, Sunday Dinner, Stove Top, Make it from scratch more
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"Mussels are well liked throughout Wales and the British Isles."
Clean the mussels removing the beards. What I normally do is I rinse the mussels and place them in a big bowl of water and place cornmeal in the water. This helps the mussels to think they are in the ocean where sand is released from their shells.
In a 6 - 8 quart enameled or stainless-steel pot, combine leeks, celery, onions, parsley and cider.
Drop the mussels, cover, and bring to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes, shaking the pot from time-to-time until the mussels open.
Discard those that remain closed .
With a slotted spoon transfer the mussels to a plate.
Strain the stock through a fine sieve lined with a double thickness of cheesecloth, and return it to the pot.
Cover the mussels with foil and set aside.
In a heavy 2 - 3 quart saucepan, melt the butter over moderate heat. Add the flour and mix together thoroughly.
Pour in the milk and, stirring constantly with a whisk, bring to a boil over high heat. Reduce heat to moderate and continue to cook, stirring, until the sauce is smooth and thick.
Pour it into the strained stock, stir in the cram, and season lightly with salt and a few grindings of pepper and nutmeg, being careful not to add too much nutmeg as it can over-power the dish, therefore taste in-between nutmeg grindings.
Bring the soup to a simmer over low heat, stirring frequently. Then add the mussels and cook only long enough to heat them through.
Taste for seasoning. Serve the mussels and broth from a heated tureen on individual soup plates.
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