0 Ratings
Recipe courtesy of PEI Mussels
- 6 Servings +
4 lb (1.8 kg) fresh PEI Mussels
1 tbsp (15 mL) butter
0.75 cup (175 mL) onions, diced
2 tbsp (30 mL) flour
2 cup (500 mL) potatoes, diced
4 cup (1 litre) milk
2 cup (500 mL) light cream
4 slices bacon, fried crisp
1 pinch salt and pepper, to taste
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Place in a large saucepan with a small amount of water on high heat. Cover and let steam until shells open (5-7 minutes). Remove meats, strain and reserve broth.
Add enough hot water to broth to make 4 cups (1 L).
Melt butter in pot, add onion, and sauté 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 fresh PEI Mussels and gently stir in milk and cream; heat.
Season lightly with salt and pepper.
Garnish with bacon strips or crumbled. Also a touch of paprika adds nice colour.
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