Garlic, Wine & Cream Mussels

I found this recipe on the web somewhere while looking for something to make with frozen half shell mussels. This is SO good and tastes just like restaurant fare!

36 half shell mussels, defrosted

1 onion, coarsely chopped

1-2 cloves of garlic, crushed

30 ml chopped parsley

40 g butter

70 ml flour

250 ml fish stock / chicken stock

½ cup milk

½ cup cream

125 ml dry white wine

5 – 10 ml chopped fresh oregano

1 bay leaf

Salt and freshly ground black pepper

METHOD

·         In a large saucepan, sauté onion, garlic and parsley in butter

·         When the onion is transparent but not browned, remove from heat and blend in flour, then pour in fish stock, adding slowly to make sure there are no lumps

·         Return pan to heat and immediately add milk and wine stirring all the while until the mixture begins to thicken

·         Add oregano, bay leaf and seasoning

·         Cover and simmer on lowest heat for 10 minutes

·         Just before serving, add mussels and heat through

·         Add cream and heat through without boiling