Title: Cream of mussel soup (irish)
 Categories: Soups, Irish
      Yield: 4 Servings
 
    3/4 pt Mussels
      3 c  Cold water
      2 oz Butter
      1 oz Flour
    1/2 c  Single cream
      1 x  Salt and pepper
 
  Wash the mussels thoroughly.  Heat in a dry drying pan until the
  shells open.  Shell and beard the mussels.  In a saucepan, melt
  butter, add flour and fry for 1 or 2 minutes.  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.