Mussel Chowder

1kg thawed mussel meat roughly chopped
½ cup flour
¼ cup butter
2 tbsp fresh dill
salt and pepper to taste
1 litre fish stock
1 onion finely diced
1 leek finely diced
½ cup Lemon juice
2 chopped spring onions
¼ cup finely chopped parsley
1 cup cream

Sauté onion & leek, add flour, mix and cook for 2 minutes. Add boiled fish stock stirring until mixture thickens. Add dill, lemon juice, chopped mussel meat, salt and pepper to taste. Bring to the boil then simmer for 2-3 minutes. Garnish with spring onion.

Serves 4-6