Mussel soup


Serves 4-6
Preparation time: 15 min
Cooking time: 15 min

500 g mussels, cleaned
250 ml (1 c) white wine
1 onion, chopped
10 ml (2 t) fish spice
40 g butter
4 cloves garlic, chopped
45 ml (3 T) flour
375 ml (1½ c) milk
125 ml (½ c) cream
30 ml (2 T) lemon juice
salt and freshly ground black pepper
handful of coriander, chopped

1    Add the mussels, wine, onion and fish spice to a medium pot, cover and cook over medium heat for 5 minutes or until the mussels open. Discard any that do not open.

2    Melt the butter in a large saucepan over medium heat, stir in the garlic and flour and cook, stirring, for 2 minutes to form a paste.

3    Pour in the hot mussel liquid and milk and stir vigorously with a whisk until smooth. Simmer for 5 minutes.

4    Add the cream, lemon juice, salt, pepper and coriander. When well mixed, add the mussels and serve.