Hearty Mussel Soup
|Water||1 1⁄2 Pint|
|Onion||1 , sliced|
|Chopped parsley||1 Tablespoon|
Wash the mussels in several waters, taking care to scrub off all the sand.
Put in a saucepan with the water, onion, and seasonings.
Simmer for 15 minutes, when the mussel shells should be opened.
Strain through fine muslin, keeping the stock.
Remove the mussels from the shells, taking off the small beard under the black tongue.
Melt the margarine and add the flour.
Stir in the milk and cook for 5 minutes.
Add the mussel stock gradually.
Season well and, when boiling, add the mussels and serve at once, sprinkled with chopped parsley.