Wash the mussels thoroughly. Discard any broken ones or ones that will not close. Heat in a dry pan until the shells open. Shell and beard the mussels.
In a saucepan, melt butter, add flour and cook, whisking all the while, for 1 to 2 minutes or until flour just begins to color. Do not let flour brown.
Remove from heat and stir in water, plus any liquid left from frying pan. Add salt and pepper, bring to the boil, cover and simmer for 10 minutes. Remove from heat. Stir in mussels and cream. Adjust seasoning and serve immediately.
Serves: 4
Contributor: pat ciesla
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