INGREDIENTS to serve 4 people :-
1 kg (2½ lb) mussels in shell, washed, and scraped
50 g (2 oz) finely chopped onion
100 ml (4 fl oz) water or stock
100 ml (4 fl oz) dry cider
25 g (1 oz) butter
25 g (1 oz) flour
Place the cleaned mussels, chopped onions, water/stock and cider into a large saucepan.
Cover with a lid and bring to the boil.
Knead the butter and flour together.
Cooking time 10 - 12 minutes.
Decant the liquor into a small saucepan, and add pea-sized pieces of kneaded butter until the liquid slightly thickens.
Stir in the parsley, then taste and adjust if necessary.
Pour the mussels into a large container, and remove any top shells.
Coat the mussels with the sauce.