4-5 lb. mussels
1 tbsp. butter
3/4 c. onion, diced
2 c. potatoes, diced
2 tbsp. flour
4 c. milk
2 c. light cream
Salt
Pepper
4 strips bacon, fried crisp

Scrub mussels, trim byssus thread, steam open 1 to 2 minutes. Remove meats, 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 fat, gradually add broth and water mixture, bring to a boil. Add potatoes, simmer until nearly done, add mussels and gently stir in hot milk and cream. Season lightly with salt and pepper. Garnish with bacon strips.