Mussel and Onion Stew (Scottish)
This is a great meal in the Fall
5 pints mussels
2/3 cup white wine
6 small onions, sliced
1/2 cup butter
4 shallots, chopped
6 cloves of garlic
2 carrots, chopped
4 potatoes
fresh parsley, thyme, and bay leaf tied toghter
chopped parsley
black pepper
Scrub abd debeard the mussels. Throw out any that remain open after tapping (it is dead and shellfish should be alive before cooking) Place the mussels in a large saucepan with white wine. Cook on a high heat until the mussels open. Throw away any that stay closed. Remove and then strain the liquid, saveing for later.
In a different pan, saute the onions in olive oil (or butter). Add shallots, garlic and chopped onions.
Peel and slice potatoes. Place them in a pan with the tied herbs, chopped parsley and save liquid from the mussels. Season with pepper to taste. Dimmer one hour.
Shell the mussels, you can save the shells if you preffer. Take a ladle of the broth, vegetable included make sure there is a potatoe in it), and purree in a blender. Return purreed food back into the pan with the unpurreed vegetables.
Place all the mussels into the pot. Simmer until they are hot. Remove and discard the bayleaf. Serve hot.
Shells can be used as decoraion. This stew goes well with a white wine and slices of garlic bread.
