Name: Creamy Mussel Soup
Ingredients: 2 1/2 c Dry white wine; 1 ts Chile paste; (sambal oelek); 2 tb Lemon juice; 2 Cloves garlic; crushed; 500 g Mussels; scrubbed and beards; Removed; 1 1/2 c Thickened cream; 1 tb Chopped fresh dill; Freshly ground black pepper

We start each day with our personal security resting not on the accepting love of God and the sacrifice of Christ but on our present feelings or recent achievements in the Christian life. Since these arguments will not quiet the human conscience, we are inevitably moved either to discouragement and apathy or to a self-righteousness which falsifies the record to achieve a sense of peace. But the faith that is able to warm itself at the fire of God’s love, instead of having to steal love and self-acceptance from other sources, is actually the root of peace.

Richard Lovelace

CATEGORY	CUISINE	TAG	YIELD
Dairy		Super1	4	servings

INGREDIENTS

2 1/2	c	Dry white wine
1	ts	Chile paste; (sambal oelek)
2	tb	Lemon juice
2		Cloves garlic; crushed
500	g	Mussels; scrubbed and beards
		Removed
1 1/2	c	Thickened cream
1	tb	Chopped fresh dill
		Freshly ground black pepper

INSTRUCTIONS

1. Place wine, chilli paste, lemon juice and garlic in a large
saucepan and bring to the boil. Add mussels. Cook for 5 minutes.
Discard any unopened mussels. Remove mussels from liquid and set
aside.
2. Strain liquid through a fine sieve and return to a clean pan. Stir
cream into wine mixture and bring to the boil. Reduce heat and simmer
for
10    minutes
3. Remove mussel meat from shells and stir into soup mixture. Add
dill and season with black pepper. Serve immediately.
Recipe by: Super Food Ideas (Aussie Magazine)
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