Beryl Tate the Kitchen Doctor E-mail:

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

chopped parsley


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.