How to make it

  • Scrub mussels under running water then rinse well and throw away any with an open shell.
  • Melt chopped onion in butter in a large saucepan.
  • Add mussels and all remaining ingredients except salt, parsley and extra butter.
  • Cook over very high heat and cover with a glass plate for 5 minutes.
  • Fish them out of the liquid and only keep the top shells to which mussels are attached for serving.
  • Return liquid to the heat and let it reduce by fast boiling with the lid off.
  • You can now thicken this by melting the extra butter with 1 ounce flour and 1/2 cup thin cream.
  • Add this to the soup in the pot and boil.
  • When soup is ready pour it over the half shelled mussels and garnish with chopped parsley.

Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    loved it so very good. ^^^^^5
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