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Creamy Mussel Soup
Number of Servings: 4 Rate this Recipe: |
Ingredients
- 36 fresh blue cultured mussels
- 1 onion, sliced
- 2 stalks, celery
- 1 clove garlic, mashed
- 3 slice parsley sprigs
- 1 cup water
- 3 tbsp butter
- 3 tbsp flour
- 2 cup milk
- 3 tbsp cream
Instructions
1. Rinse fresh blue mussels in tap water.
2. Combine onion, celery, garlic and parsley with the water in a large stainless pot.
3. Add mussels, cover and steam until they have opened. Remove, cover and keep warm. Discard any shells that do not open up.
4. Blend flour and butter over Medium heat. Add milk and strained broth. Bring to a boil, reduce heat and add cream. Pour over mussels in hot soup plates.
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