Mussel soup - 4 servings.
Preparation time: 10 min Cooking time: 40 min
Ingredients 500 g frozen mussels 500 ml water 80 water 1 onion- peeled and chopped 2 l long life full cream milk 2 chicken stock cubes 250 ml cake flour 3 bay leaves pinch of dried oregano 25 ml chopped fresh parsley 125 ml dry white wine salt and freshly ground black pepper Method Place mussels in a mixing bowl, pour water over and set aside. Fries the onion until soft. Add the milk, chicken stock cubes, and stir till dissolved. Add the cake flour to the mix and bring to the boil while stirring continuously. Simmer until the mussels are cooked and the soup has thickened. Add the white wine and simmer for another 5 minutes