- 600g mussel flesh
- 50g butter
- 50g flour
- 1 onion – finely chopped
- 8 mushrooms – sliced
- 1 clove garlic
- 600ml fish stock or mussel liquor
- 300ml milk
- 2 tablespoons white wine
- Salt and pepper
- 150ml cream
Melt butter and sauté onion, garlic and mushrooms. Add flour and stir well.
Add the stock and milk, bring to the boil and simmer for 15 minutes.
Add white wine, mussels and cream and allow to heat through.
Garnish with chopped parsley and accompany with crusty bread.