Title: Cream of Mussel Soup (Irish)
Categories: Soup Irish
Yield: 4 Servings
| 3/4 | pt | Mussels |
| 3 | c | Cold water |
| 2 | oz | Butter |
| 1 | oz | Flour |
| 1/2 | c | Single cream |
| | | Salt and pepper |
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.