Recipe courtesy of PEI Mussels
lb (750 g) fresh PEI Mussels
clove garlic, mashed
slice parsley sprigs
cup (250 mL) water
tbsp (45 mL) butter
tbsp (45 mL) flour
cup (250 mL) milk
tbsp (45 mL) cream
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Combine onion, celery, garlic and parsley with the water in a large stainless pot.
Add mussels, cover and steam until they have opened. Remove, cover and keep warm. Discard any shells that do not open up.
Blend flour and butter over medium heat. Add milk and strained broth. Bring to a boil, reduce heat and add cream. Pour over mussels in hot soup plates.
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