I had no idea what I was going to make so I just headed down to Waitrose to browse. I decided not to stress myself and got two bags of mussels and a baguette. I found some reduced-price mushrooms and courgettes to saute quickly and a nice, buttery head of lettuce. Also, some white wine.
Here's the recipe:
Check over the mussels, taking out the ones that are quite broken. Also, pull the beards off the ones that have them, pulling down, then up, on the beard to remove it easily.
Put some butter in a saucepan. I had to use two because I don't have one big enough. But I shall continue as if I have a massive kitchen with gargantuan pots and pans, cooking on a gorgeous massive Aga. So.
When the butter has melted, put some chopped onions in the pan. Let those cook for a few minutes and then add some minced garlic. Let it cook for only a bit, about 30 seconds. While you do that, turn up the heat and add the mussels and white wine. Hm. I added the rest of the bottle after Fraser and I had both had a small glass, for two bags of mussels. Cover the pot, shake often and cook until they open. When the mussels are done, pour out the cooking juice into a bowl and keep the mussels covered. Melt some more butter in a saucepan over medium heat, then add an equal amount of flour and whisk. After a minute or so of whisking, slowly mix in the mussel and wine broth into the roux and bring to the boil.
Voila! You are finished!
I served it with sautéed courgette and mushrooms, salad and a baguette.
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