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MUSSEL SOUP

METHOD;
In your soup pot place two cups water and two cups wine, chopped garlic and mussels, cover and boil until mussels are all open, shake frequently.

Separate mussels and stock.

Prepare a white sauce, by melting the butter, adding the flour and the stock, season to taste.

Add one cup wine and one cup cream, half the parsley and all the mussels, bring the whole to the boil again.

DECORATE;
Place mussels in soup bowls, pour over soup , Garnish with parsley and serve

16 Fresh MUSSELS in the shell (well washed & scrubbed)
ONE Bottle white PLONK (Dry)
4 Cloves of GARLIC (finely chopped)
2 Table spoons BUTTER
2 Table spoons FLOUR
1 Bunch PARSLEY (finely chopped)
1 Cup CREAM