Legend has it that an Irishman called Walton was shipwrecked on the Atlantic coast of France in the thirteenth century close to La Rochelle and drifted to shore on a raft.
He anchored his raft close to the shore and then discovered that mussels were using his mooring rope as a handy home and he had only to pull up the anchor to have supper.
True or not this delicious dish of mussels comes from Esnades – close to La Rochelle.

You will need:

7 lbs. Mussels
1 Glass Dry White Wine
2 Cloves Garlic
1 Medium Onion (finely chopped)
2oz. Butter
1 tbs. Flour
12 fl oz. Milk
1 Small Glass Pernod

Rinse all sand from the mussels and remove beard if necessary.
Put them with the wine in a large pot with a lid and simmer until all the mussels are open.
Strain the mussel juices through a fine sieve (or a tea towel) and remove and discard the top shell from the mussels and keep warm.
Chop the garlic finely and sweat very gently with the chopped onion in the butter in a lidded pot until they are soft but not coloured.
(This will take about 10 to 15 mins)
When they are soft stir in the flour, then the strained mussel juices, the milk, and the Pernod and simmer to reduce a little.
Taste and season with salt and black pepper.
Put the warm mussels into soup plates and pour over the sauce.
Serve with a spoon and a fork and plenty of crisp French bread.