Recipe - Cream Of Mussel Soup

Three fourths pt Mussels
3 cup Cold water
2 ounce Butter
1 ounce Flour
One half cup Single cream
Salt and pepper

Wash the mussels thoroughly. Heat in a dry drying pan until the shells
open. Shell and beard the mussels.
In a saucepan, melt butter, add flour and fry for 1 or 2 minutes. Remove
from heat and stir in water, plus any liquid left from frying pan. Add salt
and pepper, bring to the boil, cover and simmer for 10 minutes. Remove from
heat. Stir in mussels and cream. Adjust seasoning and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini