Print Creamy Mussel Soup Recipe
Creamy Mussel Soup
36 Unit Mussels
1 Unit Onion
2 Unit Celery
1 Unit Garlic
1 Unit Parsley
3 Tablespoons Butter (5oz)
3 Tablespoons Flour (00 type)
2 Cups Milk (or use about 1/2 C of powdered milk and about 1 C water)
3 Tablespoons Cream heavy
1. Scrub mussels with a brush.

2. Rinse well, discarding any that are broken or open.

3. Combine onion, celery, garlic and parsley with 1 cup water in a large stainless pot.

4. Add mussels and steam until opened. Remove, cover and keep warm, discarding shells and beards.

5. Blend flour and butter over Medium heat. Add milk and strained broth.

6. Bring to a boil, reduce heat and add cream. Pour over mussels in hot soup plates.