The Isle of Man enjoys some of the freshest seafood in the world, including scallops, shrimp, and all manners of fish.


2 cups of white wine
2 tbsp. flour
10 lbs. Manx mussels
5 lbs. potatoes cubed to 1 inch
¼ cup butter
1 liter  light cream
2 medium sized white onions diced
Bacon bits
Crushed parsley
Salt and pepper to taste


Rinse the fresh mussels in tap water. Place in a large saucepan with white wine on high heat. Cover and let steam until shells open (5-7 minutes). Shuck the mussels, then strain and reserve the liquid. Place the steamed mussels in reserved liquid and place in the fridge overnight to marinate. Melt butter in pot and, add onion and sauté until transparent. Add flour and stir to blend thoroughly with butter, gradually adding reserved liquid. Bring to a boil and turn down heat. Add potatoes and simmer until nearly done. Add mussels and gently stir in light cream.
Heat until just before boiling. Salt and pepper to taste. Garnish with bacon bits and fresh parsley. Serves 6 full meal bowls or 12 appetizer bowls.

Ith do shàth!