Llewellyn Worldwide, Ltd.
View your shopping cart Shopping Cart | My Account | Help | Become a Fan on Facebook Become a Fan | Follow Us on Twitter Follow Us | Watch Us on YouTube Watch Us | Subscribe to our RSS Feeds Subscribe
Browse ProductsAuthorsArticlesBlogsEncyclopediaNewslettersAffiliate ProgramContact UsBooksellers
Advanced Search
Article Topics
List of Articles
RSS Data Feeds
Mission Statement
Use of Our Articles
Writers' Guidelines

Email Exclusives
Sign up to receive special offers and promotions from Llewellyn.

Get the Latest Issue of New Worlds

November/December Gift Guide 2015 Issue

New Worlds Catalog

Get the FREE app for your tablet and mobile device. Now available in the iTunes Store and the Google Play Store

Also available as a PDF File.

Click for more information about New Worlds or to receive issues via mail.

The Llewellyn Journal
Print this Article Print this Article

Mussel and Onion Stew

This article was written by Joanne Asala
posted under Pagan

If onion’s skin is very thin, a mild winter’s coming in; if onion’s skin is thick and tough, the coming winter’s cold and rough (Scottish saying).

This stew is perfect for cool autumn days, while reflecting on the harvest festivals and the coming changes of the seasons and the wheel of the year.

5 pints mussels
2/3 cup white wine
6 small onions, sliced
1/4 cup butter
4 shallots, chopped
6 cloves of garlic
2 carrots, chopped
4 potatoes
Fresh parsley, thyme, and bay leaf, tied together
Chopped parsley
Black pepper

Scrub and “debeard” the mussels. Discard any that remain open after tapping; shellfish should be alive before cooking. Place them in a large saucepan with the white wine. Cook on high heat until the mussels are open. Again, throw away any that remain closed. Remove the mussels; strain the liquid and reserve. In another pan, sauté the onions in butter or olive oil. Add the shallots, garlic, and chopped carrots. Peel and slice the potatoes. Put them in a pan with the herbs, chopped parsley, and reserved liquid from the mussels. Season to taste with pepper. Simmer for about one hour. Shell the mussels and, if desired, save the shells. Take a ladle of the vegetable broth, making sure to include potatoes, and purée in a blender, food processor, or food mill. Add to the rest of the vegetables again and put all the mussels in the pot. Simmer until the mussels are hot. Remove and discard bay leaf. The shells may be added for decoration. Serve with white wine and slices of garlic bread.

Serves 4 to 6.

an excerpt from Celtic Folklore Cooking, by Joann Asala.

Joanne Asala
Joanne Asala (Chicago) is the author of more than 25 books on folklore, fairy tales, cooking, and traditional customs.  She has traveled extensively throughout Europe and the British Isles to collect material firsthand for her books....  Read more


A Year of Ritual
A Year of Ritual
Sabbats & Esbats for Solitaries & Covens
Sandra Kynes
$16.95 US,  $19.50 CAN
$13.56 US,  $15.60 CAN On Sale! | Add to Cart

Please note that the use of Llewellyn Journal articles
is subject to certain Terms and Conditions

A few years ago, my youngest son was arguing with his friend about the age of Honey, our wild golden retriever. His friend insisted that Honey was five, because the dog had been alive that many years. Said Gabe, "Sometimes Honey is really one, like when he chews our shoes; sometimes he's 89, like when he pretends he's too old to listen when you... read this article
How to Successfully Navigate a Mercury Retrograde
Psychic Vision: 3 Easy Ways
An Accessible Guide to the Thoth Tarot
How Strengthening My Spirituality Helped Me With My Cancer Diagnosis
5 Ways to Embrace Your Home as an Archetype of the Divine Feminine

Most recent posts:
Wishing On a Falling Star: My Favorite Chakra
Readers, please enjoy this guest blog post by Cyndi Dale, author of a number of books, including The Complete Book of Chakra Healing and the new...

Thank you, Carl
Let’s start by saying I can’t believe I’m writing another remembrance on this blog. I’ve lost too many authors in the 10 years I’ve worked for...

Time for Reflection
This time of year, from Samhain to Yule, it is natural to turn inward. In quiet darkness there is enough space and solitude for reflection…at least...

Love in the Stars Love in the Stars
Find Your Perfect Match With Astrology

By: Brad Kronen
Price: $21.99 US,  $25.50 CAN
Llewellyn's 2016 Witches' Datebook Llewellyn's 2016 Witches' Datebook
By: Llewellyn
Price: $11.99 US,  $14.99 CAN
$9.59 US,  $11.99 CAN On Sale!
Llewellyn's 2016 Witches' Calendar Llewellyn's 2016 Witches' Calendar
By: Llewellyn
Price: $13.99 US,  $16.99 CAN
$11.19 US,  $13.59 CAN On Sale!
Wicca Wicca
A Guide for the Solitary Practitioner

By: Scott Cunningham
Price: $14.95 US,  $16.95 CAN
Llewellyn's 2016 Astrological Calendar Llewellyn's 2016 Astrological Calendar
83rd Edition of the World's Best Known, Most Trusted Astrology Calendar

By: Llewellyn
Price: $14.99 US,  $17.99 CAN
$11.99 US,  $14.39 CAN On Sale!