Creamy Mussel Soup
(as taught to Laurie by Frances)

Ingredients:

3 dozen fresh mussels in shells
1 sliced onion
2 stalks celery
1 clove garlic
mashed parsley, several sprigs
3 T. butter
3 T. flour
2 c. milk
3 T. cream

Scrub mussels, rinse well, discard any that are broken or open. Combine onion, celery, garlic, and parsley with 1 c. water in large stainless pot. Add mussels and steam until opened Remove, cover, and keep warm, discarding shells and beards. Blend flour and butter over medium heat, add milk and strained broth. Bring to boil, reduce heat and add cream. Pour over mussels in hot soup plates.

Recipe recommended by Shirley Maxwell (Rick's Momma)
From a book she read entitled The Baked Bean Supper Murders by Virginia Rich