Mussel Onion Stew From Scotland – From the Middle Ages

Recipe from the Open Arms restaurant in Dirleton, East Lothian, Scotland. This is an ancient Scottish dish that can be traced back to the Middle Ages.

Melt butter in a saucepan, add onion. Cook over low heat until onion is translucent.

Add flour, stir well, then add fish stock. Stir until well blended, then simmer a few more min.

Add mussels and white wine, bring to a boil, then simmer gently for about 10 min.

Add whipped cream, fresh parsley and the dried kitchen herbs, bring to the table in a porcelain or possibly earthenware tureen.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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