Creamy mussel soup

Yield: 1 Servings

Measure Ingredient
36 \N Fresh mussels -- in shells
1 \N Onion -- sliced
2 \N Stalks celery
1 \N Clove garlic -- mashed
\N \N Parsley -- several sprigs
3 tablespoons Butter
3 tablespoons Flour
2 cups Milk
3 tablespoons Cream

Scrub mussels with a brush. Rinse well, discarding any that are broken or open. Combine onion, celery, garlic and parsley with 1 cup water in a large stainless pot. Add mussels and steam until opened.

Remove, cover and keep warm, discarding shells and beards. Blend flour and butter over Medium heat. Add milk and strained broth. Bring to a boil, reduce heat and add cream. Pour over mussels in hot soup plates.

From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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