Mussel Soup (Potage aux Moules)

Ingredients

• 2 dozen mussels
• 2 pts. white or fish stock
• 1 oz. butter
• 1 oz. flour
• | pt. milk
• 1 tea-sp. anchovy es- sence
• White pepper and salt
• A pineh of cayenne
• A squeeze of lemon juice

Method

1. 1

   Soak the mussels in water for half an hour, then clean them thoroughly.

2. 2

   Put them into a stewpan with a little salt, and shake them over the fire for a few minutes until the shells open.

3. 3

   Remove from the fire, separate the mussels from the shells, and reserve the liquor.

4. 4

   Melt the butter in a saucepan, add the flour, and mix until smooth.

5. 5

   Pour in the stock, stir until boiling, then add the milk, mussels, and their liquor.

6. 6

   Season to taste and add a squeeze of lemon juice just before serving.

7. 7

   Serve with toast.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 99. The excerpt below is the record exactly as published.

Mussel Soup (Potage aux Moules) 2 dozen mussels. 2 pts. white or fish stock. 1 oz. butter. 1 oz. flour. A pineh of cayenne. | pt. milk. 1 tea-sp. anchovy es- sence. A squeeze of lemon juice. White pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.