Yields
8 servings
Source: Newfoundland and Labrador Department of Fisheries and Aquaculture
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ingredients
fresh cultured blue mussels (4-5 pounds)
1
Tbsp butter
¾
cup onion, diced
2
cup potato, diced
2
Tbsp flour
4
cup milk
2
cup light cream
4
strips bacon, fried crisp
1
pinch salt and pepper, to taste
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directions
Step 1
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.
Step 2
Add enough hot water to broth to make 4 cups in total.
Step 3
Melt butter in pot; add onion and sauté until transparent.
Step 4
Add flour and stir to blend thoroughly with butter.
Step 5
Gradually add broth and water mixture and bring to a boil.
Step 6
Add potatoes, simmer until nearly done, then add fresh blue mussels and gently stir in hot milk and cream.
Step 7
Season lightly with salt and pepper. Garnish with bacon strips or a few fresh blue mussels.