Place mussels in a mixing bowl, pour water over and set aside.
Heat butter in a heavy based pot and fries the onion until soft. Heat the milk in another pot, add chicken stock cubes, and stir till dissolved.
Add the cake flour to the butter and cook for two minutes, stirring all the time. Remove from the heat.
Add the hot chicken stock milk gradually, stir continuously until smooth.
Put back onto the heat; add the spices and herbs as well as the mussels and water. Bring to the boil while stirring continuously. Reduce heat and let the soup simmer until the mussels are cooked and the soup has thickened.
Add the white wine and simmer for another 5 minutes
Serve hot with some crusty bread.
Reprinted with permission of Pink Polka Dot. To see more
recipes, click here.