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Moose's Mama
Mussel soup with dill and mustard
Try this delicious mussel soup with dill and mustard
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Ingredients
Directions
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Remove damaged and open mussels that do not close after a tap on the edge of the countertop.
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Cook the mussels in the white wine for 3-4 minutes until they are open. Drain and collect the cooking liquid.
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Lay 12 shells with mussel meat separately. Remove the rest of the mussels from the shells.
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Melt the butter in a large pan. Stir in the flour.
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Add in portions the cooking liquid and the fish stock. Keep stirring until the soup is lightly bound.
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Stir in the mussels without a shell. Mix the mustard with the whipped cream. Stir the cream mixture through the soup, the soup should not boil anymore. Add dill and pepper.
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Serve the soup in warm plates and put the mussels with shell in them or serve them.
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Nutrition
300Calories
Sodium0% DV0g
Fat35% DV23g
Protein24% DV12g
Carbs4% DV13g
Fiber0% DV0g
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