||Rinse the mussels in tap water. Place in a large saucepan with a small amount of water on high hear. Cover and let steam until shells open (5-7 minutes). Remove 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 saute 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 almost done, add mussels and gently stir in hot milk and cream
|| Lightly season with salt and peper. Garnish with bacon strips or a few fresh mussels.