A chowder made especially for mussel lovers.
4-5 lbs (2 kg) Nova Scotia mussels
1 Tbsp (15 mL) butter
3/4 cup (175 mL) onions, diced
2 Tbsp (25 mL) flour
2 cups (500 mL) potatoes, diced
4 cups (1 L) milk
2 cups (500 mL) light cream
salt and pepper
4 strips bacon, fried crisp
Scrub mussels, trim byssus threads, steam open one to two minutes. Remove meats, strain and reserve broth. Add enough hot water to broth to make 4 cups (1 L). Melt butter in pot, add onion, and sauté until transparent. Add flour and stir to blend thoroughly with fat, gradually add broth and water mixture, bring to a boil. Add potatoes, simmer until nearly done. Add mussels and gently stir in milk and cream; heat. Season lightly with salt and pepper. Garnish with bacon strips.
Makes approx. six servings.