l-1½ pt (0.5-0.8L) mussels per person
A pinch of each of celery seeds, rue, peppercorns
1 tbsp (15ml) honey
1 tbsp (15ml) olive oil
1 tsp (5ml) anchovy essence
1 tbsp (15ml) cornflour

Clean the mussels thoroughly and throw away any that are open.

Place the remaining mussels in a rinsed wide pan and cover closely with a folded damp tea-towel.

Heat quickly, shaking the pan at intervals, for about 5-7 minutes until the shells open.

Remove the mussels from their shells, and keep them warm.

Crush the celery seed, rue, pepper and honey together in a bowl, olive oil and anchovy essence, and put in all this in a pan.

Blend in the cornflour and bring to the boil stirring all the time, until the sauce thickens.

Pour over the mussels, sprinkle with pepper and serve.