Mussel Soup (Spain)



  • 0,44 lbs peeled mussels
  • 0,055 lbs margarine
  • 2 tablespoons of flour
  • 1 tablespoon of milk cream
  • 3-4 sprigs of parsley
  • 6 glasses of water
  • 2 tablespoons of lemon juice
  • Salt
  • Black pepper

Fill the pot with water and bring it to a boil. Wash and drain the mussels and add to the boiling water. Soften the margarine at room temperature. Clean and chop the parsley.

Whisk the flour, margarine and milk cream in a separate bowl and turn it into a slurry.

Add the flour mixture to the pan and season with salt and pepper. Boil for another 25 minutes and add the lemon juice. Garnish with chopped parsley and serve hot.

ENJOY YOUR MEAL

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