Thoroughly clean the mussels and then put them in a deep pan and pour
over them half a glass of white wine. Chop an onion, a clove of garlic
and some parsley fine and put in the pan, together with a tablespoonful
of butter. Let these boil very quick for twelve minutes, keeping the pan
tightly covered. Take off half shells and place the mussels in a chafing
dish and pour over them Bechamel sauce and then add sufficient milk
gravy to cover. Serve hot from chafing dish.