Chowder is best made just before serving.


20 mussels
15g (1/2 oz. + a little more) butter
2 bacon rashers, finely chopped
1 medium red pepper, finely chopped
1 small onion, finely chopped
2 tablespoons plain flour
1 1/2 cups milk
1 cup water
1 small potato, finely chopped
3 green shallots, finely chopped

Remove beards from mussels, scrub shells. add mussels to large
saucepan of boiling water, reduce heat, cover, simmer for about
2 minutes or until shells have opened. Remove mussel meat from

Heat butter in medium saucepan, add bacon, pepper and onion,
cook over medium heat for 5 minutes (or microwave on high for 3
minutes) or until pepper is soft.

Add flour, stir over medium heat for 1 minute (or microwave on
high for 1 minute). Remove from heat, gradually stir in milk and
water, add potato, stir over high heat (or microwave on high for
about 3 minutes) until mixture boils and thickens. Reduce heat,
simmer few minutes until potato is tender, add mussels and
shallots, reheat the mixture without boiling.

Serves 4. Easy and tasty for an enjoyable soup dish.

B-man :wink: