HEIDI’S SMOKED MUSSEL SOUP

(SERVES: 6) 1 large onion Butter 2 tins smoked mussels 3 large garlic cloves, crushed 2 packets cream of chicken soup (Spar or Checkers no name brand) 1 litre milk Black pepper Red pepper or Tabasco sauce 1 glass white wine Mustard seeds (optional)

Who said seafood soup was only meant for visits on the West Coast or fancy restaurants? You can make this one where ever you want to, and it’s delicious!

INGREDIENTS: HERE’S HOW:

Cut the onion into small blocks and drain the mussels, but keep the oil. Cook the onion in butter in a big pot with the garlic and mussel oil. Add water if necessary. When the onions are translucent, remove from the heat. On a plate, crush the mussels with a fork. Add to the onions. Mix the cream of chicken soup with cold milk and add to the pot. Add black and red pepper to taste (you can also add salt later, but the soup is quite salty already). Slowly increase the heat and keep stirring until the mixture thickens. Add the wine bit by bit and let the soup simmer slowly for 15 minutes. Add a tablespoon mustard seeds about five minutes before taking the pot off the heat. Your soup is now ready to be served with a slice of fresh bread.