In a large pot cook bacon until fat is rendered. Remove bacon and set aside. Lower heat to medium and add butter.

Once the butter is fully melted, add flour and whisk continually until golden. Toss in the onions, celery, some salt & peppers and stir until the onions are translucent.

Add the stock, potatoes, bacon and half the parsley. Bring to a boil. Boil until the potatoes have been cooked (10-20 minutes depending on how big the chunks are).

Let loose the shrimp and scallops in the boiling broth, reduce heat to a simmer and stir in the heavy cream.

Add the mussels and put a lid on top for 5 minutes max.

Lift the lid and it’s ready to serve with parsley as a garnish and a couple of dashes of Tabasco.