Mussel Soup

Directions

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