Name: Cream of Mussel Soup
Ingredients: 3/4 pt Mussels; 3 c Cold water; 2 oz Butter; 1 oz Flour; 1/2 c Single cream; Salt and pepper

They who have no Bible may still look up to the moon walking in brightness and the stars watching in obedient order; they may see in the joyous sunbeams the smile of God, and in the fruitful shower the manifestation of His bounty; they hear the rending thunder utter His wrath, and the jubilee of the birds sing His praise; the green hills are swelled with His goodness; the trees of the wood rejoice before Him with every quiver of their foliage in the summer air.

Robert Dabney

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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