Moules Mariniere

I have decided that to consecutively cook every recipe in Elizabeth David's Mediterranean food isn't fitting in with my life, I can't bring myself to feed R & G soup every night, this means it is taking me weeks just to cook through the first chapter! Where as I am quite happy to eat meagre meals, G especially likes a 'proper meal' after work. Now, I don't bow down to such chauvinistic demands and, even though, when he gets home from work, he likes to tease me about what meat he's getting for his supper, he knows better than to refuse any food that I have prepared

So, slight change of plan, I am going to cook the recipes which suit the weather, my time, what's cheap in the shops and what I fancy...oh and what keeps the rest of my family happy.

Today they had rope grown Scottish mussels in the supermarket, the sun was shining (a little) and I fancied mussels...

3 quarts (2 pints) mussels, 1 small onion, 1 clove of garlic, 1 small glass of white wine, a small stalk celery, parsley.

Put a splash of olive oil into a deep saucepan and start to cook the onion, celery and garlic, don't let it colour, just heat. Add some pepper. Throw in the mussels and then the wine and a splash of water. Put on the lid and let the mussels steam until they are all open (disregard any which remain closed) Remove the cooked mussels and keep hot while you boil the liquor to reduce slightly, you can thicken this with butter and flour or add cream. Once you have achieved your desired or preferred liquor, pour over the mussels and serve. Sprinkle with parsley and serve very hot with warm bread.