Mussel soup with dill and mustard

Name: mussel soup with dill and mustard
Total time: 20 min
Yield: 4
Ingredients: 1000 gram mussel; 200 milliliters White wine; 40 gram butter; 40 gram flour; 700 milliliters fish stock of tablet; 2 tablespoon mustard; 125 milliliters whipped cream; 2 tablespoon fresh dill finely chopped

Try this delicious mussel soup with dill and mustard

Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Remove damaged and open mussels that do not close after a tap on the edge of the countertop.
Cook the mussels in the white wine for 3-4 minutes until they are open. Drain and collect the cooking liquid.
Lay 12 shells with mussel meat separately. Remove the rest of the mussels from the shells.
Melt the butter in a large pan. Stir in the flour.
Add in portions the cooking liquid and the fish stock. Keep stirring until the soup is lightly bound.
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.
Serve the soup in warm plates and put the mussels with shell in them or serve them.