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Scottish Cooking, Mussel Stew

Mussels have been eaten in Scotland since time
immemorial and make a delicious and unusual dish to try if
you are visiting on the coas. Take mussels from the
rocks that are covered by the tide, away from human
habitation, and when washing them, discard any that float in the pan.

Parsley, thyme, freshly ground
1 saucepan fresh mussels black pepper
1 large chopped onion
2 tablespoons butter
1 tablespoon butter
2 tablespoons flour
1/2 pint white wine/cider

Soften the finely chopped onion in the butter, add the
wine/cider, parsley, thyme and black pepper and allow to cook gently for a few minutes. Then add the cleaned mussels, cover the saucepan and shake the pan until the shells open. Remove the shells and place the mussels in a
big warm bowl. Boil up the remaining liquid and reduce by half. Then thicken by adding the butter and flour creamed together Bring to the boil stirring constantly, adjust seasoning, pour over mussels and sprinkle with
chopped parsley.

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