Instructions: Scrape and clean each mussel with a strong knife to remove all the seaweed mud and beard.

Wash thoroughly in several changes of water then drain.

Melt the butter in a deep pan add the onion and fry gently until soft.

Add the herbs pepper wine salt and mussels cover with a lid and transfer to the boiling plateand cook quickly for about 5 minutes shaking the pan constantly until the mussels open.

Lift the mussels out and keep warm in a covered dish in the simmering oven. Remove and discard the herbs from the cooking liquor.

Drop the creamed butter into the stock a little at a time and whisk until the sauce has thickened.

Taste to check seasoning pour over the mussels and serve sprinkled with chopped parsley.

Do ensure that every mussel is tightly closed before they are cooked. This means that they are all alive and that there are no bad ones. Open mussels should be tapped if they close they may be used.

Serves 4

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