Recipe - Creamy Mussel Soup

3 Dozen fresh mussels in
Shells
1 Onion cut or sliced up
2 Stalks celery
1 Clove garlic mashed
Parsley several sprigs
3 tablespoon Butter
3 tablespoon Flour
2 cup Milk
3 tablespoon Cream

Scrub mussels with a brush. Rinse well, discarding any that are broken or
open. Combine onion, celery, garlic and parsley with 1 cup water in a large
stainless pot. Add mussels and steam until opened. Remove, cover and keep
warm, discarding shells and beards. 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.

Posted to MCRecipe Digest V1 #157

Date: Tue, 16 Jul 1996 21:04:01 0400

From: bobbi744@sojourn.com (Roberta Banghart)

Recipe By : Virginia Rich