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Mussel soup

Recipe from: 18 May 2012
mussel soup

Ingredients 12
Servings 4
Time 00:10


  • 500
    frozen mussels
  • 500
  • 80
  • 1
    onion- peeled and chopped
  • 2
    long life full cream milk
  • 2
    chicken stock cubes
  • 250
    cake flour
  • 3
    bay leaves
  • pinch of dried oregano
  • 25
    chopped fresh parsley
  • 125
    dry white wine
  • salt and freshly ground black pepper


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.


Read more on: boil  |  recipe  |  shellfish  |  soup  |  seafood

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