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Bisque of Mussels

Procure forty-eight large fresh mussels, wash thoroughly and place in a saucepan with one and a half quarts water and six branches parsley, boil for fifteen minutes, drain on a sieve and keep the broth. Remove the mussels from the shells and finely chop them up. Heat one ounce of butter in a saucepan, add two ounces flour, stir well with a wooden spoon while heating for two minutes, then add the mussels, broth and a pint and a half milk. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix for two minutes, then let boil for five minutes. Skim the scum from the surface, add half ounce butter in small bits and a half gill cream; mix well for two minutes, strain through a Chinese strainer into a basin, then through a cheesecloth into a soup tureen, and serve with bread croutons separately.