1 1/2 lb. frozen mussel meat, diced
3 c. chicken broth
1 sm. green pepper, diced
1 sm. red pepper, diced
1 sm. onion, diced
1/2 c. onion, diced
1/2 c. celery, diced
3 lg. potatoes, sm. cubed
1/4 c. flour
3/4 c. canned corn, drained
1/4 tsp. mace, ground
1/2 tsp. white pepper
Pinch of nutmeg
1 pt. heavy cream
1 qt. half & half
1 tbsp. sherry

In a large soup pan, add 2 1/2 cups of chicken broth, red pepper, green pepper, onion, celery and potatoes; then simmer until potatoes are slightly soft (crunchy).

In the remaining 1/2 cup of chicken stock, mix in the flour and add it to the potato mixture. Add the corn, mace, white pepper and nutmeg. On a low heat, slowly stir in the heavy cream, half & half, sherry and mussels. Allow to simmer for 15 minutes. Serve hot with parsley garnish and hot bread and butter. Makes 1 1/2 gallons.