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(Serves 6 to 8)

2 tbsp. butter
2 lb. yellow flesh potatoes skin on, diced
2 Shallots diced
½ cup celery diced
½ cup diced double smoked bacon
3 tbsp. fresh basil, chopped
6 ears of corn (niblets only)
2 bays leafs
1 tbsp. Dijon mustard
5 lb. mussel meat
½ cup dry white wine
4 cups mussel broth
4 cup water
2 cup 35% cream
1 small wheel of double cream brie sliced
Sea salt and pepper to taste

Cook half of the potatoes and half of the shallots in 4 cups of water until tender, puree and set aside.
In a large pot sauté the bacon, remaining shallots, corn and the celery in the butter until transparent, then deglaze with the white wine and Dijon mustard. When the wine has reduced add the rest of the potatoes, the herbs and the mussel broth. Bring to a boil, and then reduce heat to a gentle simmer until the potatoes are just fork tender.
When potatoes are cooked, add the mussel meat, brie and the pureed potato then cook for a further five minutes. Season with salt and pepper, stir in the cream allow to heat through. Adjust the seasoning to taste.