Makes 6 servings

Ingredients:

6 ounces bacon slices, cut crosswise into thin strips

1 cup chopped onion

1 stalk celery, chopped

2 medium Yukon Gold potatoes (about ¾ pound), diced into ½ –

2 tablespoons butter ½ pound shiitake mushrooms, stems removed, capsSlices

1 teaspoon Rub with Love Crab Cake Mix or more, to taste

1 cup dry white wine 3 cups chicken broth, homemade or low-sodium canned

1 cup cream

1 tablespoon vegetable oil

2 kg mussels, rinsed and de-bearded

2 tbsp chopped parsley

Cooking / Prep Time (30 minutes) Saute the bacon in a large saucepan over medium heat, made up the fat and the bacon begins to crisp, about 4 to 5 minutes.

Pourall but 2 tablespoons of the bacon. Add the onion, celery and potatoes, cook and stir until the vegetables are soft, about 4 minutes. Add the butter, mushrooms and 1 teaspoon of Crab Cake Mix and fry a minute or two. Add the wine, chicken broth and cream. Bring to boil, reduce heat to simmer, covered until potatoes are soft, about 10 minutes.

Add the parsley and season with more Crab Cake Mix flavor. Then remove the pot of fish soup from theHeat. In the meantime, the vegetable oil in a large saucepan over high heat. When the oil is hot, add the mussels and cook, covered, shaking the pot occasionally until the shells open, about 3 to 4 minutes.

Once the mussels are open remove, remove the pot from the stove. Set a strainer lined with gauze or metal mesh strainer over the pot of soup. With the lid to hold the mussels, pour the mussel liquid through the sieve into the soup. Back to the fish soupthe heat and allow the return to a simmer. Use a slotted spoon or tongs to transfer the mussels to 6 warm bowls. Ladle the soup over the clams and serve.

Enjoy!