1 |
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. |
2 |
Add enough hot water to broth to make 4 cups in total |
3 |
Melt butter in pot; add onion and saute until transparent. |
4 |
Add flour and stir to blend thoroughly with butter |
5 |
Gradually add broth and water mixture and bring to a boil |
6 |
Add potatoes, simmer until almost done, add mussels and gently stir in hot milk and cream |
7 |
Lightly season with salt and peper. Garnish with bacon strips or a few fresh mussels. |