15 shelled mussels
2 tbsp. of olive oil
2 tbsp. of flour
50 ml lemon juice
Fresh mint
2 tbsp. of cream
1 dstspn. of salt
1 tsp. of black pepper
1,5 L water
Boil 1,5 L of water. Clean the mussels and add into the boiled water and cook for 10 minutes. Mix olive oil, flour and cream in another pan and pour the boiled water in until the mix thickens to a consistency. Do this after cooling the mussel sauce, so that the cream won’t get lumpy. Pour the cream mix little by little into the soup boiling on low heat. Add salt and black pepper and then 50 ml of lemon juice, cook on low heat for 10 minutes. Serve with fresh mint on top.