3 quarts mussels, 1 small onion, 1 clove
of garlic, 1 small glass white wine, a
small piece celery, parsley.Put the chopped onion, garlic,
and celery into a large pan with
the white wine and about 1 pint of
water. Add pepper but not salt. Put
in the well-cleaned mussels, cover
the pan and cook until the shells
open. Take out the mussels, keep
them hot, and thicken the liquid in
which they have cooked with 1 oz
of butter and ½ oz of flour. Pour
the sauce over the mussels in a
large tureen and sprinkle with
parsley. Serve very hot.
To be eaten out of soup plates,