| 1 |
Wash the mussels well under plenty of cold running water. Pull the black thread away from the shells and discard it. |
| 2 |
Melt 1 ounce of the butter in a large heavy-bottomed pan. Finely shred the leeks, onion and celery and add to the pan together with the garlic. Add the wine or cider. |
| 3 |
Put in the washed mussels, cover with a lid and slowly shake the pan continuously over a low heat until all the shells have opened in the steam. Any closed shells must be thrown away. The whole process will take about 15 minutes. |
| 4 |
With a strainer lift out the mussels into a sieve which should be covered with a clean cloth and then arranged over a pan of slowly boiling water to keep the mussels warm. |
| 5 |
Whisk the butter and flour into the stock, bit by bit, letting the sauce thicken each time a little is added. Impatience here will only produce a lumpy sauce. |
| 6 |
Season with salt and pepper, return the mussels to the sauce, bing to the boil and stir in plenty of freshly chopped parsley. Serve in soup plates. |
| 7 |
Half the shells can be removed for ease of eating; each diner should be provided with side plate for empty shells. |
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