Mussel Chowder

Rinse and scrub mussels thoroughly. 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.