Name: Smoked mussel soup with mustard cream
Yield: 4 servings
Cuisine: Boil
Ingredients: 210.00 g mussels smoked; 30.00 ml butter; 4.00 spring onion chopped; 2.00 garlic cloves, chopped; 65.00 ml flour cake; 1.00 Litres milk or chicken stock; 125.00 ml cream; salt and freshly ground black pepper; 4.00 bread baguette; 45.00 ml wholegrain mustard; 100.00 g gruyère cheese; 100.00 ml cream

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Ingredients (12)

210.00 g	mussels — smoked
30.00 ml	butter
4.00	spring onion — chopped
2.00	garlic — cloves, chopped
65.00 ml	flour — cake
1.00 Litres	milk — or chicken stock
125.00 ml	cream
	salt and freshly ground black pepper

TOPPING

4.00	bread — baguette
45.00 ml	wholegrain mustard
100.00 g	gruyère cheese
100.00 ml	cream

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Method:

Drain mussels.
Melt butter in a large saucepan, add spring onions and garlic and cook until onions have softened. Whisk in flour.
Gradually whisk in milk or chicken stock, then cream. Simmer for 5 minutes, add mussels and simmer for 10 minutes. Season.
TOPPING: Toast baguette slices on both sides, spread with some of the
wholegrain mustard and place a slice of cheese on top. Grill until cheese has melted and is bubbly.
Mix remaining mustard with cream. Float a baguette toast on top of each serving of soup, and add a dollop of mustard cream.