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MUSSELS (a la Mariniere)

Cleanse thoroughly from grit two quarts of mussels, by scraping and washing them in several waters. Put them in a stewpan with a small sliced onion, a sprig or two of parsley, a salt-spoonful of pepper, and a quarter of a pint of white wine. Cover the pan and shake it over the fire. As the mussels open and are done, take them out one by one, and remove one of the shells from each. Put the fish in a deep dish in the oven to keep warm. Then strain the liquor, and rinse and wipe the stewpan. Melt in it an ounce of butter, add two shallots finely chopped, washed and squeezed in a cloth several times; fry these for three minutes, add one ounce of flour, and mix smoothly; add the liquor of the mussels. Boil for five minutes and skim; add a table-spoonful of finely-chopped parsley. Take the dish of mussels out of the oven, pour the sauce over them, and serve.