1 can mussels in brine
40-50 g butter
45 g flour
1/4 l whipping cream 35%
1/4 l milk
1/4 l dry white wine
1/4 l water
1 onion, chopped fine
1 garlic clove, crushed
parsley, chopped
pepper
Melt butter and stir fry onion over medium fire until light
golden.
Remove pan from fire, add flour and stir rapidly until well
mixed.
Replace on fire, stir until slightly coloured, then gradually add
cream, milk, wine and water. Keep stirring.
Simmer at low fire for about 10 minutes.
Wash mussels under running water. Dump them into the pan and hold
on just until heated.
Serve immediately, possibly in preheated bowls. Sprinkle some
pepper or cayenne on top.