MUSSEL SOUP

2 quarts of mussels;
A handful of parsley and sweet herbs;
1 oz of butter;
3 pints of rich stock;
1 oz of flour;
Toast, or fried bread.

Place the mussels in a saucepan, boil them until they open, take the mussels from the shells and remove the beards. Melt the butter in a pan, stir in the flour, and cook for a few minutes. Add the stock gradually, stir until boiling, add the parsley and herbs, and simmer until reduced to a little more than half. Add the mussels and serve hot with small pieces of toast or fried bread.
For 4 persons. Time - till reduced to ½ original quantity.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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