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Lemon Juice (Half a pint of Cream)

Half a pint of Cream.

Prepare the mussels as for dressed mussels.

Melt the butter in a stewpan, add the flour, and mix them well. Pour the fish stock and the liquor from the mussels to the butter and flour; add the parsley stalks, &c. Let it boil, and skim well; then strain, and add the cream and the mussels. Re-heat without boiling, and serve.