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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Found on . Ingredients:
1 pint fish stock |
1/2 lb mussels |
2 ounces butter |
1 1/2 ounces flour |
1 pint milk |
salt and pepper |
chopped parsley |
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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