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French Mussel Soup

24 mussels, steamed open (discard any that do not open)
3 cups mussel liquid
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
1 cup cream
1 Tablespoon brandy
salt to taste
pinch cayenne
pinch nutmeg

Heat butter in a large saucepan, add flour and stir 2 - 3 minutes
without browning. Remove from heat and slowly add 1 cup milk and
stir until smooth. Add the remaining milk and mussel liquid, return
to heat and bring to boil stirring all the time. Add remaining
ingredients and heat but do not boil.

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