| How To Cook: |
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1. To make the fish stock, cover some fish heads with water, add 1 onion, 1 carrot, a pinch of mixed herbs and some peppercorns.
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2. Simmer for 30 minutes; strain.
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3. Cut the mussels into small pieces, cover with water and simmer for 5 minutes; put through a food blender or sieve if desired.
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4. Melt the butter, add the flour and cook slowly for 3 minutes; add enough milk to make a thick sauce.
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5. Blend the mussels with the sauce and thin to the required consistency with milk and stock.
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6. Season and garnish with chopped parsley.
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