2 lg. fresh mussels (penshells), diced
1 sm. diced onion
Chopped parsley
1 tbsp. corn flour
1 tbsp. butter
1/2 tsp. dill
1/2 tsp. ginger
1/2 tsp. nutmeg
2 c. water or mussel liquor
3 c. milk
Salt and pepper

Melt butter in pan and saute onion. Add mussels, water and liquor, 2 cups of the milk. Mix corn flour with the remaining milk and simmer until soup starts to thicken. Add dill, ginger, nutmeg and parsley. Season to taste with the salt and pepper. Do not allow to boil.