Mussel Soup

1. 1

   To make fish stock, cover some fish heads with water, add 1 onion, 1 carrot, a pinch of mixed herbs and some peppercorns.

2. 2

   Simmer for 30 minutes; strain.

3. 3

   Cut the mussels into small pieces, cover with water and simmer 5 minutes; put through a food blender or sieve if desired.

4. 4

   Melt the butter, add the flour and cook slowly for 3 minutes; add enough milk to make a thick sauce.

5. 5

   Blend the mussels with the sauce and thin to the required consistency with milk and stock.

6. 6

   Season and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.