Mussel Chowder

Preparation time: 15 minutes
Total cooking time: 12-15 minutes
Serves 12

1.5 kg (3 lbs) PEI Mussels
3/4 cup finely ground salt pork
1/3 cup substitute lard for pork
1 1/4 cup diced onion
2 tbsp all purpose flour
2 cups diced potatoes
2 cups hot milk
1/2 cup hot light cream
Salt & pepper to taste

Steam mussels in small amount of water (1 cm in pot) until open (5-8 minutes) and remove from shells.
Discard shells, but save meat and juice
Strain juice through cheesecloth, stopping when sediment at the bottom is reached
Add enough hot water to make 4 cups of mussel stock, and set aside
Sauté salt pork in large pot
Add onions and continue to sauté until onions become transparent
Add flour and stir until blended
Add stock and stir until smooth
Bring to boil, add potatoes, and simmer until potatoes are cooked
Add hot milk, hot light cream and mussels
Season to taste with salt & pepper.

Recipe courtesy of Canadian Cove Cultured Shellfish, Atlantic Aqua Farms, Orwell Cove, PEI