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Robert Dabney
Cream of Mussel Soup
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CATEGORY
CUISINE
TAG
YIELD
Dairy
Soups/stews
4
Servings
INGREDIENTS
3/4
pt
Mussels
3
c
Cold water
2
oz
Butter
1
oz
Flour
1/2
c
Single cream
Salt and pepper
INSTRUCTIONS
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
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