| Maine Mussels on the Half Shell
4 dozen mussels
1 tablespoon of minced onion
1/3 cup of water
Juice of 1/2 lemon
2 cups of white wine (optional)
3 tablespoons of butter
Salt and pepper
1 1/2 teaspoon of flour
1 teaspoon of parsley |
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Scrub mussel shells thoroughly. Place in saucepan with water (or white wine) and lemon juice. Cover and boil 5 minutes or until shells open. Discard top shells. Arrange bottom shell halves on serving plates. Strain liquid and reduce by boiling. Melt the butter in small skillet, blend in flour and seasonings. Add 1/2 cup liquid and bring to boil. Pour over mussels. Serves 4.
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