How to make it

  • Place mussels and water in pan, cover and cook until mussels open
  • (if one uses halfshell mussels, skip this step)
  • Take out of pot and put aside. Retain 250ml of the "mussel" water.
  • Take mussels out of shells, and mince the meat. Throw away the "stringy' bits
  • You can also keep a few whole for more texture
  • Heat the butter in a saucepan and fry the onions and garlic for a few minutes.
  • Take off the heat, and mix with the flour and then the "mussel" water, fish stock and wine.
  • Stir over medium heat until soup thickens.
  • Add parsley and bay leaf en add pepper and nutmeg to taste.
  • Add salt if necessary (Mussels have enough salt)
  • Cover and cook for 10 minutes.
  • Add mussels and cream and heat without boiling.
  • Enjoy

Reviews & Comments 4

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  • capedread 6 years ago
    sounds yummie will have to give this a go
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    " It was excellent "
    mystic_river1 ate it and said...
    Wonderful recipe thank you!Joymarie
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  • linebb956 6 years ago
    This sounds so good... will have to convert to ounces and cups but I think it will be well worth the time... Great post!
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  • liezel 6 years ago
    Love seafood! Great post. Thanks.
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