Source: Newfoundland and Labrador Department of Fisheries and Aquaculture
Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of water on high heat. Cover and let steam until shells open (5 – 7 minutes). Remove fresh blue mussel meat from shells, strain and reserve broth.
Add enough hot water to broth to make 4 cups in total.
Melt butter in pot; add onion and sauté until transparent.
Add flour and stir to blend thoroughly with butter.
Gradually add broth and water mixture and bring to a boil.
Add potatoes, simmer until nearly done, then add fresh blue mussels and gently stir in hot milk and cream.
Season lightly with salt and pepper. Garnish with bacon strips or a few fresh blue mussels.