1 onion, chopped
1- 2 cloves garlic, crushed
Medium handful of flat leaf (Italian) parsley, chopped semi-roughly - not fine
250ml fish stock
150ml dry white wine
Small amount fresh oregano, chopped (can put in dry)
1 bay leaf
Freshly ground black pepper
1kg Mussels with Shell
100ml cream (cooking cream prefered)
Heat butter in a large saucepan and fry onion, garlic and parsley. When onion is transparent but not browned, remove from heat and stir in flour. Stir in stock, milk and wine. Return to heat and bring to the boil, stirring constantly.
Reduce heat and add oregano, bay leaf and pepper (to taste) and simmer on low for 10 minutes.
Just before serving, add mussels and cream and heat through without boiling but can boil for short time you you buy cooking cream. They are ready when they are opened up (disguard the ones that do no open). you can add a little more wine to add to the steaming of the muscles ifyou are paranoid about undercooked seafood but there isnt a need to.