Melt butter in a saucepan, fry bacon and onions until translucent. Add flour and fry briefly while stirring. Pour in the fish stock. Add potato cubes and simmer for about ten to 15 minutes. Add mussel meat and heat up. Add milk and whipped cream (in case the soup is too thick, add a little more water), season with salt and freshly ground pepper, bring to a boil. Add the kitchen herbs.
If you have fresh mussels (mussels can also be used), proceed as follows: Scrub mussels, discard any that have already opened. Cook mussels in broth (vinegar, water, soup vegetables), then drain, discard all unopened ones. Remove mussel meat from shells and cut a little smaller.
Our tip: use a bacon with a strong flavor – so you give this dish a special touch!
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