Sailors Mussels

48 mussels, scrubbed
6 shallots, peeled and chopped
300 ml/1/2 pint dry cider
2 teaspoons flour
15 g/1/2 oz polyunsaturated margarine
2 tablespoons chopped parsley
salt
freshly ground black pepper

Wash the mussels and scrub them very thoroughly. Discard any which are open. Put them in a heavy pats with the shallots and cider. Cover and cook over high heat for 5 minutes until all the mussels have opened; discard any which are still closed.

Lift out the mussels and discard the top shell from each one. Divide them equally between 4 individual soup bowls and keep hot.

Work the flour and margarine together to form a ball. Drop the ball into the cooking liquid and sunnier until the sauce has thickened slightly, stirring constantly. Stir in the parsley, then add salt and pepper to taste. Pour the sauce over the mussels and serve immediately.

SERVES 4