Step 1

Prepare the mussels by washing them in cold water and removing any beards. Discard any that are damaged.

Step 2

In a large saucepan heat the olive oil and saute the sliced onion and garlic until soft. Do not allow the garlic to burn.

Step 3

Add the white wine and corn flour and heat gently, stirring to thicken the mixture a little. Season to taste with a little salt.

Step 4

Add the mussels to the saucepan and put a lid on. Allow the mussels to steam away in the saucepan for about 8 – 9 minutes or until all the shells have opened. Discard any mussels that have not opened.

Step 5

Serve the mussels garnished with the chopped parsley, the sauce poured over and slices of wholemeal cob loaf to mop up the broth.