Ingredients

Features

Description

1. Sort all the mussels, discarding mussel shells open. Wash and clean off all growths. Put the mussels in a large pan with a thick bottom. Tightly cover and cook over high heat for about 4 minutes, until the mussels will not open, shaking the pan occasionally. Remove the mussels from the shells, save all the remaining juice in a saucepan, discard mussels through a sieve, padded muslin and add all the liquid in the pan.

2. Put the flour and add as many fish broth to make a thick paste. Add a little broth and whisk to make a thick liquid.

3. Melt the butter in a saucepan with a heavy bottom, add the onion, cover and cook for another 5 minutes, stirring frequently.

4. Add remaining broth in a saucepan and bring to a boil. Slowly drive a mixture of flour, until all is united, bring to a boil and add the liquid remaining from the mussels. Season with salt and pepper. Reduce heat and simmer, covered, 15 minutes

5. Add the fish and mussels, continue to cook, stirring occasionally, for 5 minutes

6. Add shrimp and cream. Cook a few minutes, all warmed. Pour into warmed bowls, sprinkle with dill and serve.

Translated by site: wday.ru