Mussel Stew
A creamy mussel stew with potatoes, onion, milk and Philadelphia cream cheese, finished with white wine and crisp bacon.
Ingredients
| 4-5 pounds | 1.8–2.3 kg | fresh cultured blue mussels |
| 1 tbsp | 15 ml | butter |
| ¾ cup | 180 ml | onion, diced |
| 2 cup | 480 ml | potato, diced |
| 1 tbsp | 15 ml | corn starch |
| 2 cup | 480 ml | milk |
| 1 tbsp | 15 ml | Philadelphia cream cheese |
| 4 strips | bacon, fried crisp | |
| 1 pinch | salt and pepper | |
| 250 ml | dry white wine | |
| 1 drop | lemon juice | |
| 1 hint | curry powder |
Instructions
- Sauté the onion in a little butter.
- Add the diced potatoes, fry briefly, then add 2 cups of water, 2 cups of fresh milk, stock, oregano, celery, a pinch of curry and 2 bay leaves.
- Leave the potatoes to cook through.
- Add a cup of white wine and a spoonful of Philadelphia cream cheese.
- Once the Philadelphia has melted, add the mussels and season with salt and lemon juice to taste.
- Dissolve 1 tablespoon of corn starch in 1 tablespoon of water and thicken the dish.
- Sprinkle with the fried bacon.