Summary

Ingredients

• 500 g mussel (s), natural clams from the can
• 50 g bacon, mixed, diced
• 2 medium onion (s), diced
• 2 tablespoon butter, or margarine
• a bit salt
• Black pepper from the mill
• 1 clove garlic, pressed
• 3 juniper berries, pressed on
• 1 bay leaf, crumbled
• 250 ml milk
• 250 ml cream, sweet
• 4 small potatoes, waxy, thinly sliced

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Instructions

1. Fry the bacon and onion cubes in the butter or margarine until translucent. Add the garlic, juniper berries, bay leaf and milk.
2. Drain the mussels, collect the stock, add half of the mussels and the potato slices as well. Let everything simmer for about 30 minutes.
3. Add the mussel stock and cook for another 10 minutes. Then stir in the remaining mussels and cream and season with salt and pepper.