MUSSEL & ONION STEW OR SOUP

2 very large onions, sliced thin (about l0 cups)
5 tbsps. butter
2 tbsps. finely chopped fresh parsley leaves
l cup white fish stock
3/4 cup dry white wine
5 lbs. small mussels, cleaned well
l/4 cup flour
l/2 cup milk
l/2 cup heavy cream
3 slices homemade-type white bread, crusts discarded & bread cut
into cubes
In a large heavy skillet cook onions in 2 tbsps. butter, covered, ov
er mod-low heat, stirring occ. for 30 mins. or until very soft.,stir
in parsley & keep mixture warm,covered. In a kettle bring stock and
l/2 cup of the wine to a boil, add mussels & steam them, covered for
3 mins. or until shellls are opened. Transfer mussels with slotted
spoon to a large bowl, strain the stock through a fine sieve into a
measuring cup & reserve l/3 of it. Reserve 8 mussels in their shells
for garnish, remove remaining mussels from shells & reserve in a
covered bowl. In a heavy saucepan melt 2 tbsps. of remaining butter
over mod-low heat, whisk in flour & cook the roux for 3 mins. Add
milk, cream, reserved stock & remaining l/4 cup wine, bring mixture
to a boil, whisking constantly, & simmer sauce for 8 mins. Stir
the sauce into the onion mixturewith the reserved shelled mussles
season with s &p & keep it warm, covered. In a heavy skillet heat
the remaining l tbsps. butter over mod-high heat until the foam
subsides, add bread cubes & salt to taste & saute the croutons,
stirring, until they are golden. Divide the stew among 4 bowls,
garnish it with reserved mussels in the shell & sprinkle it with
the croutons.
(3 Cups of bottled clam juice can be used for fish stock)
Serves 4. Gourmet April l992