Cream of Mussel Soup

I made this on request of my husband and it was perfect for the weather. Its very quick and easy to make, which was the best part.

I cooked the mussels seperately first, using about 250g of mussel meat.

Clean and wash mussels. In a frying pan, fry mussels with butter, lemon garlic pepper (Robertsons), a bit of fresh Italian parsley, some lemon juice, black pepper and some garlic. Fry for about 6 minutes. Set aside.

What you need for cream based soup:

  • 4T butter
  • 2T flour
  • 2 cups water
  • 1 cup milk
  • 1 cup fresh cream

Similar to a white sauce, melt butter and add flour. Mix and add water and milk and bring to the boil. Add fresh cream and let it simmer for about 5 minutes. At this point I ground black pepper into the pot and added some salt, with a little bit of lemon garlic pepper. Add the cooked mussels. Let it simmer again for about 5-8 minutes. Remove from stove.

Ready to eat. Serve with rolls.