CREAMY MUSSEL SOUP WITH CHEESE
- 2 cloves of garlic, chopped
- butter
- ½ onion, chopped
- chives, chopped
- 1 cup of grated cheese
- 100 g blue cheese
- mushrooms, sliced
- pinch of Cayenne pepper
- 1 teaspoon lemon pepper
- 1 cup of white wine
- 250 ml cream
- 600 g mussels
Fry garlic and onions in butter till brown.
Add the mushrooms and chives till cooked.
Add wine and cream and stir through.
Add the cheeses and cook for 10 min.
Add mussels, pepper and salt.
Cook till soup thickens.
Serve with bread of your choice.
Recipe and photo: Cecil Dunhin
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