Mussel Chowder

In a pot, combine mussels with about 200 ml (approximately 1 scant cup) water. Cover and steam, shaking the pot several times until all the mussels have opened, 3-5 minutes. Discard any mussels that have not opened. Strain mussel cooking liquid through a fine sieve.

 Peel, rinse and cut potatoes into 2-3 cm cubes (approximately 3/4 to 1-inch cubes). Cook potatoes in salted boiling water until tender, 15-20 minutes. Peel and finely chop onion. In a pot, sauté onion in melted butter. Sprinkle with flour and fry, stirring, until flour darkens slightly. Stir in milk, mussels and additional water, if necessary. Bring to a boil and simmer until slightly thickened, about 15 minutes.

 Drain potatoes and mash half of them with a fork. Stir mashed potatoes and potato pieces into chowder and let stand 3-4 minutes. Stir in cream and season with salt and pepper. Divide chowder among preheated soup bowls and garnish with parsley. Serve with baguette, if desired.