Instructions: Scrub the mussels under running water and make sure to throw away any with an open shell. Rinse well. Melt the chopped onion in butter in a large saucepan; add mussels, all the other ingredients except salt, parsley and extra butter. Cook over very high heat and cover with a glass plate so you can see when the mussels open (about 5 minutes!) Fish them out of the liquid and only keep the top shells to which the mussels are attached for serving. Return the liquid to the heat and let it reduce by fast boiling with the lid off. You can now thicken this if you wish by melting the extra butter with 1 oz flour and 1/2 cup thin cream. Add this to the soup in the pot and boil. When soup is ready, pour it over the half-shelled mussels and garnish with chopped parsley. This dish is always served in large soup plates.

Serves about 8

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