GERMAN MUSSEL CHOWDER (Muschelsuppe)

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2 pounds mussels or clams in shell
1/4 cup water
3 slices bacon, diced
2 medium onions, chopped
1 stalk celery, chopped
3 medium potatoes, peeled and cubed
1 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
Margarine or butter

Wash and scrub mussels. Place mussels in large saucepot with the water. Cook just until shells open. Strain; reserve liquid. Remove mussels from shells and chop coarsely.

In heavy saucepot fry out bacon. Saute onions and celery until onions are transparent. Add potatoes, salt, pepper and 1 cup mussel broth. Cook until potatoes are tender about 15-20 minutes. Stir in milk and mussels; heat. Top each serving of chowder with a generous pat of margarine. Serves 4.

Donated by Olga Drozd

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