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Mussel soup

Recipe from: 11/5/1998 12:00:00 AM
Ingredients 11
Servings 10


  • 500
    frozen or canned mussels
  • 60
  • 1
    large onion, chopped
  • 2
    homogenised milk
  • 2
    chicken stock cubes
  • 240
    cake flour
  • 3
    bay leaves
  • pinch dried origanum
  • 25
    chopped fresh parsley
  • salt and freshly ground black pepper
  • 250
    dry white wine


Place the mussels in a mixing bowl, pour over 500 ml water and set aside. Heat the butter in a large, heavy-based saucepan and sauté; the onion until soft. Heat the milk and stock cubes together. Sprinkle the flour over the onion and butter mixture, remove from the heat and gradually stir in the milk. Beat until smooth and return to the heat. Add the remaining seasonings, except the wine, mussels and water. Stir until the mixture comes to the boil. Simmer slowly until flavoursome. Add the white wine and simmer for five minutes. Adjust the seasoning if necessary and serve hot.

Read more on: fish/seafood  |  soup

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