6 qt. sm. mussels in shells (approximately 200)
6 oz. salt pork, finely diced or ground
2 lg. onions, diced
1 lb. (5-6) potatoes, diced 1/2 inch
2 tbsp. flour
1 qt. hot milk (do not boil)
1/2 pt. hot light cream (do not boil)
Salt
White pepper

Sort and scrub mussels. Trim byssus. Blanch the mussels in 6-quart kettle to open shells (see under Mussels a la Newburg). Remove the mussel meat with a sharp knife. Set mussels aside.

Drain mussel broth carefully into a 1-quart measuring cup by pouring carefully from top so that sediment will remaining in the kettle. Rinse the kettle under hot water. Add enough hot water to the mussel broth to make 4 cups total volume. Put the diced salt pork in the 6-quart kettle, cook until partially rendered. DO NOT BROWN. Add onions, saute until transparent. DO NOT BROWN.

Add the flour and stir to blend thoroughly with the fat. Add the mussel broth, stir until smooth and bring to a boil. Add diced potatoes and boil slowly until potatoes are done, 8-10 minutes. Add the mussels, hot milk and cream. Season carefully with salt and white pepper. Serve with pilot, saltine, or soup crackers. Makes 12 (8 oz.) servings.