Ingredients: -
Mussel Chowder: - 
2 Tbsp olive oil,
250g bacon, sliced finely,
1 onion, sliced finely,
2 cloves garlic, sliced finely,
2 Tbsp flour,
1 Ltr fish stock, (can use the juice from the steamed mussels)
250g potatoes, peeled, dice into 2cm pieces,
500g cooked mussel meat, chopped,
1 cup cream,
Salt & Pepper,
1 Tbsp flat leaf parsley leaves, chopped,
METHOD: - 
Heat the olive oil in a large saucepan, add the bacon and cook for 3 mins. Add the onion and garlic and cook for a further 8 mins until the onion is soft. Add the flour and stir until the bacon and onion mixture is coated in flour.
Pour in the fish stock and stir well then add the diced potato. Bring up to the boil, then reduce the heat and simmer for 15-20 mins until the potato is tender. 
Add the mussel meat and cream into the soup and cook gently until the mussels are heated through. Season to taste.
Fry Bread: -
Ingredients: -
3 cups self-raising flour,
½ teaspoon salt,
About 1 ½ cups cold water,
Vegetable oil, for frying,
METHOD: -
Pour enough oil into a frying pan to come about 2cm up the sides.
Heat oil until hot.
Place the flour and salt in a large bowl. Gradually add enough cold water to make a soft dough, mixing with a wooden spoon but don’t overmix as this will cause fry bread to become stiff and flat.
Turn dough out onto a lightly floured bench and push or roll dough to 1.5 cm thickness. Cut into 12 pieces then place in the hot oil, in batches so not to overcrowd the pan. Fry until golden on both sides and they have doubled in size, about 7 mins. Drain on paper towels.
Serve: -
Serve chowder in warmed soup bowls, topped with chopped parsley and serve with hot fry bread and butter.