4 dozen mussels
1 tbsp. minced onion
1/3 c. water
Juice of 1/2 lemon
2 c. white wine (optional)
3 tbsp. butter
Salt and pepper
1 1/2 tsp. flour
1 tsp. parsley

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 butter in small skillet, blend in flour and seasonings. Add 1/2 cup liquid and bring to boil. Pour over mussels. Serves 4.