60 mussels
1 lg. onion, finely chopped
1/2 bottle dry white wine
2 tsp. flour
2 tsp. butter
Salt & pepper
2 tbsp. parsley, chopped
Pinch of ground nutmeg

Wash the mussels well under cold, running water, scrubbing with a stiff brush. Discard any mussels that are open or those that have cracked shells. Place in a large saucepan and add the onion and wine. Cover and bring to the boil. Cook for about 5 minutes, or until all the mussels are open, shaking the saucepan from time to time. Strain the liqueur into another saucepan. Remove the top shells and beards, and put the mussels into warmed soup plates; keep warm.

Blend the flour into the butter and add to the strained liquor. Bring the mixture to the boil, stirring constantly as it thickens. Season to taste. Add the parsley and pour over the mussels.