Mussel Chowder With Bacon And Shiitake Mushrooms

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Ingredients

6 ounces thinly sliced bacon, cut crosswise into thin strips

1 cup chopped onion

1 celery rib, chopped

2 medium Yukon Gold potatoes, cut into 1/2-inch dice

2 tablespoons unsalted butter

1/2 pound shiitake mushrooms, stemmed and caps thinly sliced

1 tablespoon all-purpose flour

2 cups chicken stock or low-sodium broth

1 cup dry white wine

1 cup clam juice

1 cup heavy cream

1 tablespoon vegetable oil

2 pounds mussels, scrubbed

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon hot sauce

Salt and freshly ground pepper

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