Fresh Mussels

• 5 tablespoons butter
• 2 tablespoons flour
• 9 lbs mussels, washed and scrubbed
• 1 cup dry white wine
• 2 parsley sprigs
• 2 shallots, chopped
• 1 teaspoon fennel seed
• 12 cup fish stock (or water)
• 1 tablespoon fresh parsley, chopped
• salt, to taste
• black pepper, to taste

1. blend butter with flour to make beurre manie and set aside.
2. place mussels in large saucepan, add wine, pepper, parsley springs shallots, fennel seed and fish stock.
3. cover and cook for 10 to 12 minutes over medium heat, or just until shells open.
4. shake pan 2 or 3 times during cooking.
5. when mussels open, remove from pan and place in bowl, set aside (discard any unopen mussels.
6. ).
7. line sieve with cheesecloth and strain cooking liquid into clean saucepan.
8. season with salt and pepper.
9. stir in 1 tablespoon of beurre manie (the butter and flour mixture) and chopped parsley.
10. cook for 3 minutes over high heat, whisking constantly.
11. pour sauce over mussels and serve.

butter, flour, mussels, white wine, parsley sprigs, shallots, fennel seed, fish stock, fresh parsley, salt, black pepper

Taken from www.food.com/recipe/fresh-mussels-383364 (may not work)