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Mussel Chowder Nova Scotia Style



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4 lb. fresh cultured blue mussels
1 tbsp. butter
3⁄4 cup onions, diced
2 tbsp. flour
2 cup potatoes, diced
4 cup milk
2 cup light cream
4 slice bacon, fried crisp
1 pinch salt and pepper, to taste


  1. 1
    Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of water on high heat. Cover and let steam until shells open (5 to 7 minutes). Remove meats, strain and reserve broth.
  2. 2
    Add enough hot water to broth to make 4 cups (1 L).
  3. 3
    Melt butter in pot, add onion, and sauté until transparent. Add flour and stir to blend thoroughly with fat, gradually add broth and water mixture, bring to a boil.
  4. 4
    Add potatoes, simmer until nearly done.
  5. 5
    Add fresh blue mussels and gently stir in milk and cream; heat.
  6. 6
    Season lightly with salt and pepper.
  7. 7
    Garnish with bacon strips or crumbled. Also a touch of paprika adds nice colour.


Recipe provided by Mussel Industry Council. Visit them Source: NS Agriculture Fisheries and Aquaculture

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cuisines North & South American, Other North American
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