Preparation: 10 min.
Cooking time: Approx. 15 min.
Should not be frozen.
1 small onion
1 garlic clove, crushed
50 g [1,75 oz] butter
1/2 teaspoon dried thyme, crushed
1 liter [2 pt] broth made with cubes or
5 dl [1 pt] water + 5 dl [1 pt] white wine
1 large can of mussels (about 400 g / 14 oz)
1 tablespoon flour
1/2-1 dl [0,1-0,2 pt] cream
1/2 bunch of chives
Salt and freshly ground pepper to taste
 Clean the vegetables and cut them into slices and cubes. Saute all in melted butter while stirring, without the vegetables getting browned.
 Sprinkle with thyme and add broth or water + wine. and the broth from the mussel can and bring it all to a boil. Cook under a lid over low heat for about. 15 minutes.
 Stir flour and cream together and pour the mix into the soup while stirring. If necessary, taste with salt and pepper.
 Add the mussels and finely chopped chives. Let the soup get well heated without boiling.
 Serves steaming hot with a sprinkle of chopped parsley to taste.