Ingredients:-
For 3-4 servings:-
1kg mussels in shells
1 large or 2 medium onions
I Tbsp canola oil
1 large carrot
2 large celery stalks
2 medium-sized potatoes
50g butter
1/2 cup plain flour
2 cups milk and 2 cups of fish or chicken stock
Salt and pepper to taste
Chopped parsley
METHOD:-
Boil 2 cups of water in a large pot, then add a third of the washed mussels, cover and heat until shells open 5mm, then lift promptly, with tongs, into a large bowl. Repeat until all mussels have opened. Save the liquid. Cut onions into 1cm cubes.
Heat the oil in a covered non-stick pan, then add the onion and cook, stirring occasionally, until softened but not browned. Chop the carrot, celery and potato into similar sized cubes and add them to the pan. Strain the mussel cooking liquid into the pan of vegetables and simmer until vegetables are tender. Take the mussels from shells, removing the beards.
Cut the mussels in 1cm cubes, saving any liquid, and put aside. Melt the butter in the cleaned mussel pot, then stir in the flour. Add the milk and bring to the boil, stirring or whisking constantly, then add the stock and boil again, still stirring. Take off the heat. Add the cooked vegetables and their cooking liquid and season carefully to taste.
Cool, and refrigerate up to 24 hours if necessary. When ready to serve, heat, stirring constantly, until very hot. Add two thirds of the mussels and any liquid, then pour into large bowls. Top with remaining mussels and chopped parsley and serve with hot crusty rolls.