This soup is usually made with fresh mussels, but canned mussels can be used as well. The soup is thickened with potatoes and usually served with crusty bread.
Wash the mussels thoroughly.
Heat in a dry drying pan until the shellsopen.
Shell and beard the mussels.
In a saucepan, melt butter, add flourand fry for 1 or 2 minutes.
Remove from heat and stir in water, plus anyliquid left from frying pan.
Add salt and pepper, bring to the boil,cover and simmer for 10 minutes.
Remove from heat.
Stir in mussels andcream.
Adjust seasoning and serve immediately.
Ingredients
Directions
Wash the mussels thoroughly.
Heat in a dry drying pan until the shellsopen.
Shell and beard the mussels.
In a saucepan, melt butter, add flourand fry for 1 or 2 minutes.
Remove from heat and stir in water, plus anyliquid left from frying pan.
Add salt and pepper, bring to the boil,cover and simmer for 10 minutes.
Remove from heat.
Stir in mussels andcream.
Adjust seasoning and serve immediately.
