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Serves 6
4
pounds mussels
1 teaspoon butter
1 teaspoon chopped shallots
2 cups
dry white wine
2 teaspoons parsley, chopped
5 ounces roux
1 cup
light cream
Wash and scrub the mussels.
In a large pot, melt
butter, with chopped shallots. Add dry white wine, chopped parsley and mussels.
cover and steam until open.
Strain liquid, add roux.
Whisk to thicken.
Remove mussels from shells. Add to soup with cream. Season with white pepper.
Heat and serve hot.
