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Mussel Chowder

Mpasta&rice21

rating

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2 ratings
5
prepare
30
cook
12
serves

INGREDIENTS

3 lb. Canadian cove mussels
3⁄4 cup finely ground salt pork or 1⁄3 cup lard
1 1⁄4 cup diced onions
2 tbsp. all purpose flour
2 cup diced potatoes
2 cup hot milk
2 cup hot light cream
1 pinch salt and pepper to taste

INSTRUCTIONS

  1. 1
    Steam covered mussels in a small amount of water on high heat until open (5 to 8 minutes) and remove from shells. 
  2. 2
    Discard shells, reserving meat and juice. Strain juice through a cheese cloth, stopping when sediment at the bottom is reached.
  3. 3
    Add enough hot water to make 4 cups of mussel stock. Set aside.
  4. 4
    Sauté salt pork in a large pot. Add onions and continue to sauté until onions become transparent. Add flour and stir until blended. Add stock and stir until smooth.
  5. 5
    Bring to boil, add potatoes, and simmer until potatoes are cooked.
  6. 6
    Add hot milk, hot light cream and mussels.
  7. 7
    Season to taste with salt and pepper.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Submitted by Atlantic Aqua Farms Partnership

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cuisines North & South American, Other North American
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