2 lb. mussels
2 oz. salt pork, diced
2 med. potatoes
1 lg. onion
1 tbsp. flour
2 c. warmed light cream

Rinse and debeard mussels, then steam them in a large pot with 1 cup of water until all shells open up, about 4 minutes. Remove meats and chop in half. Save 1 1/2 cups strained mussel broth. Saute salt pork in pot until partially rendered. Add onions; saute until transparent. Add flour and blend. Add broth, stir and bring to boil. Add potatoes. Boil until done, 10 minutes. Add mussel meats and cream. Season to taste.