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Hearty Mussel Soup

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Ingredients
  Mussels 2 Dozen
  Clove 1
  Water 1 1⁄2 Pint
  Margarine 1 Ounce
  Onion 1 , sliced
  Flour 2 Tablespoon
  Peppercorns 3
  Milk 1⁄2 Pint
  Parsley sprigs 2
  Bay leaf 1
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood

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