Liz's black mussel soup

Recipe from: 12/15/1993 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 50
    mussels, scraped and scrubbed
  • 1
    whole onion
  • 2
    onions, chopped
  • 30
    ml
    butter
  • 6
    cloves garlic, crushed
  • 30
    ml
    cake flour
  • 300
    ml
    white wine
  • 300
    ml
    water
  • salt and milled black pepper
  • 30
    ml
    chopped parsley
  • 250
    ml
    milk
  • 250
    ml
    cream
 

Method

 
Soak mussels in cold, salted water for 1 hour to remove grit. Rinse. Steam mussels in a large saucepan with whole onion. Discard mussels that don't open. Leave a quarter of mussels in shells, and remove shells from remainder. In a deep frying pan or saucepan, sauté chopped onions in butter. Add garlic and flour and stir to blend in flour. Stir in white wine. Add water and mussels, season to taste with salt and pepper and add parsley. Add milk and bring to simmering point. Just before serving, add cream. TOTAL KILOJOULE COUNT: 7 890 kJ (1 885 Cal). A portion: 1 315 kJ (315 Cal).
 

Read more on: steam  |  fish/seafood  |  soup
 

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