Name: Shellfish And Onion Stew
Ingredients: 60 Mussels; 2 lg Onions; finely chopped; 2 Heaped tbsps butter; 2 Heaped tbsps flour; 1 pt Warm milk; 1/2 Bottle white wine; 1/2 pt Cream; 2 tb Chopped parsley; Salt and pepper to taste

I hear men praying everywhere for more faith, but when I listen to them carefully, and get to the real heart of their prayer, very often it is not more faith at all that they are wanting, but a change from faith to sight. Faith says not, “I see that it is good for me, so God must have sent it,” but, “God sent it, and so it must be good for me.” Faith, walking in the dark with God, only prays Him to clasp its hand more closely.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Dairy	Scottish	Scottish	4	servings

INGREDIENTS

60		Mussels
2	lg	Onions; finely chopped
2		Heaped tbsps butter
2		Heaped tbsps flour
1	pt	Warm milk
1/2		Bottle white wine
1/2	pt	Cream
2	tb	Chopped parsley
		Salt and pepper to taste

INSTRUCTIONS

Wash and scrub mussels well, discard any that are open.
Rinse them thoroughly in clear water to remove grit and sand.
Put them, unopened, in a large saucepan, add wine, cover, bring to boil.
Simmer gently for about 10 minutes until all are open.
Strain off liquid, reserve; take mussels from shells, remove beards.
Melt butter in a saucepan.
Stirring constantly, add flour, reserved liquid, warm milk.
Stirring frequently, add onion, simmer gently until cooked.
Do not boil or mussels may become rubbery.
Season to taste, add parsley, mussels, cream.
Bring gently to just below boiling point and serve.
Converted by MC_Buster.
NOTES : The nice part of shellfish is that you can cook them together or
separately, depending on which specific tastes you want. So, this recipe is
good for mussels, oysters, clams, cockles or almost any mollusc or bivalve
you fancy. The recipe deals with mussels as they normally need more
preparation than other shellfish.
Converted by MM_Buster v2.0l.

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