Source: Newfoundland and Labrador Department of Fisheries and Aquaculture
Ingredients
- 4 lb fresh cultured blue mussels
- 1 tbsp butter
- 3⁄4 cup onion, diced
- 2 cup potato, diced
- 2 tbsp flour
- 4 cup milk
- 2 cup light cream
- 4 slice bacon, fried crisp
- 1 pinch salt and pepper, to taste
Instructions
- Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of water on high heat. Cover and let steam until shells open (5 – 7 minutes). Remove fresh blue mussel meat from shells, strain and reserve broth.
- Add enough hot water to broth to make 4 cups in total.
- Melt butter in pot; add onion and sauté until transparent.
- Add flour and stir to blend thoroughly with butter.
- Gradually add broth and water mixture and bring to a boil.
- Add potatoes, simmer until nearly done, then add fresh blue mussels and gently stir in hot milk and cream.
- Season lightly with salt and pepper. Garnish with bacon strips or a few fresh blue mussels.
Cook time:
50
