1 horse mussel
1 lg. onion
1 shredded carrot
1 stick diced celery
500 mls (1 pt.) milk or mussel liquor or fish stock
1 c. cream
Corn flour
Butter
Nutmeg
Salt and pepper

Steam mussel open, then put aside to cool. Strain liquor through muslin to remove sand, etc. Put butter in pot and lightly saute onion and celery. Pour in milk and/or liquor and add carrot and simmer.

Chop mussel up and add to the mixture with the cream. Simmer gently for 5 minutes, but do not boil. Thicken, if necessary, with corn flour and just before serving, grate a little nutmeg over.