Uruguayan mussel soup


February 11, 2015


1Make a white sauce with onion, milk, flour and water mussels.

2Add the mussels and cook everything.

3Add the cream and cheese.

4Correct the consistency of the soup is too thick, add liquid, if too liquid add cornstarch for thickening.


2 onions in butter

4 tablespoons flour

1 liters of milk

kilos of mussels meat

whole mussels, boiled and peeled kilos

Grated cheese

Salt to taste

Pepper to taste

English soy sauce or to taste

1 glass of whiskey, brandy or dry white wine

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