Title: Cream of Mussel Soup
Categories: Soups/stews
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini