Mussel pie

• Pastry for 9 inch pie
• 1/8 cup chopped celery
• 3/4 cups mussels
• 1 1/2 tbsp. butter
• 1/4 cup diced potatoes
• 1 tbsp. flour
• /2 onion, chopped
• thyme
• 1 clove chopped garlic
• salt

Scrub mussels and cook in boiling water for 10 minutes, then shuck.

Reserve liquid.

Cook potatoes in liquid.

Remove and set aside.

Saute onion, garlic and celery in butter.  stir in flour, thyme and salt and cook for 2 minutes.

Slowly add cooking liquid and cook until thickened.

Add potatoes and mussels.

Place in pastry-lined pie plate and top with pastry.

Bake at 400 until crust is browned.
 
 

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