judy down under posted 03-30-98
Mussel Soup
100 g. butter
onion, finely chopped
a handful of chopped parsley, divided
2 kg. cleaned mussels
300 ml. dry cider
200 ml. cream
black pepper
Melt butter, add onion and half the parsley, saute til soft. Add mussels, cider and pepper, leave on low heat 5 minutes or until the mussels open.
In another pan warm the cream and cider. Add cream mix to mussels. Stir well and serve with a garnish of parsley.