Ed... them people what got messed up ate the cultured mussels which have a MUCH higher incidence or Red Tide (unless ya don't know squat about pickin mussels) because the farming technique stems the required flushing in slow moving waters. The mussels I eat are the mussels I harvest... NONE cultured, never again. Tested? Well, people die from "tested" foods every day so, no thanks.

JtS... just make a chowder with water and use skim milk to turn it white (or to taste... ie, mess with it). I fry my scallops and add the scallops and lobster AFTER the chowder has cooled and is about to go in the fridge. If ya don't, they lose their flavour. The only "recipe" thing is... onions... yellow onions... they MAKE a chowder. No onions BREAKS a chowder... fer me.