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Serves: 5
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes


  • 1 tablespoon butter
    1 tablespoon chopped shallots
    2 cups dry white wine
    2 tablespoons chopped parsley
    4 pounds mussels
    5 ounces roux
    1 cup light cream


  • 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.
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on The World Cuisine

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