1 lb (500 g) fresh PEI Mussels, cooked and shucked
2 Tbsp (30 mL) butter
1 lb (500 g) yellow flesh potatoes skin on, diced
2 shallots, diced
½ cup (125 mL) celery diced
2 Tbsp (30 mL) fresh basil, chopped
2 bays leafs
1 Tbsp (15 mL) Dijon mustard
½ cup (125 mL) dry white wine
8 cups (1 litre) mussel broth
1 cup (250 mL) cream, 35%
1 small wheel of double cream brie, sliced
sea salt and pepper to taste
Note: For the mussel meat ingredient, see
Island Steamed Mussels for how to cook!