Place mussels in a large stock pot with 1-2 tbsp (15-30 mL) water. Cover; bring to a boil and steam mussels until shells open, about 7-10 minutes. Remove mussels from pot and reserve leftover broth. If necessary, add water or white wine to top up the broth to 4 cups (1 L).

In large saucepan, fry bacon until lightly browned. Add onion and sauté until transparent. Stir in flour. Add broth, stirring until smooth and slightly thickened. Add potatoes and simmer until cooked, about 10 minutes. Add milk, cream and mussels. Season with salt and pepper. Makes 6 servings.