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“Found on alleasyrecipes.com. Posted for ZWT8- Australia/ New Zealand.”
READY IN:
45mins
SERVES:
4-6
YIELD:
1 quart soup
UNITS:
US

Ingredients Nutrition

Directions

  1. To make fish stock, cover some fish heads with water, add 1 onion, 1 carrot, a pinch of mixed herbs and some peppercorns. Simmer for 30 minutes; strain.
  2. Cut the mussels into small pieces, cover with water and simmer 5 minutes; put through a food blender or sieve if desired.
  3. Melt the butter, add the flour and cook slowly for 3 minutes; add enough milk to make a thick sauce.
  4. Blend the mussels with the sauce and thin to the required consistency with milk and stock.
  5. Season and garnish with parsley.

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