with a fork and a soup spoon.
Another way is to prepare the
sauce first; make a little white roux
in the pan with butter, flour,
chopped onion, celery, etc., and
the white wine, add the water, and
put the mussels in when the liquid
has the consistency of a thin soup.
The mussels can then be served
directly they are opened, a great
advantage, as they then do not lose
their freshness and savour, which
they are apt to do if they are
reheated. On no account must the
sauce be over-thickened, or you
will simply have mussels in a white
sauce.