Cream Chowder with Mussels Meat

INGREDIENTS

500g Searay Mussels Meat
150ml Cornish cider
25g butter
100g piece of rind less smoked streaky bacon, cut into small cubes
1 small onion, finely chopped
20g plain flour
1 L full cream milk
2 potatoes (about 225 g in total), peeled and cubed
1 bay leaf
225 g John Dory fillet, cut into short, chunky strips
120 ml double cream, pinch of cayenne pepper, salt and freshly ground white pepper
2 tbsp freshly chopped parsley

Melt the butter into a medium sized pan, add the bacon and fry until lightly golden
Add the onion and cook gently for 5 minutes or until the onion has softened
Stir in the flour and cook for 1 minute. Gradually stir in the milk
Add the potatoes and bay leaf and 1 level teaspoon of salt, and leave to simmer gently for 10 minutes or until the potatoes are just tender
Remove the bay leaf, add the pieces of John Dory and simmer for 2-3 minutes or until the fish is just cooked
Stir in the double cream and season to taste with cayenne pepper, salt and white pepper
Stir in the mussels in 2-3 minutes, remove from the heat, to warm them through briefly, and most of the chopped parsley