Best of Sea

Chic Chefs & Sexy Seafood

Mussel Chowder

Mussel Chowder
Photo: PEI Mussel Industry Council
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Ingredients
  1. 4 lb fresh cultured blue mussels
  2. 1 tbsp butter
  3. ¾ cup onions, diced
  4. 2 tbsp flour
  5. 2 cup potatoes, diced
  6. 4 cup milk
  7. 2 cup light cream
  8. 4 slice bacon, fried crisp
  9. 1 pinch salt and pepper, to taste
Instructions
  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 – 7 minutes). Remove meats, strain and reserve broth.
  2. Add enough hot water to broth to make 4 cups (1 L).
  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. Add potatoes, simmer until nearly done.
  5. Add fresh blue mussels and gently stir in milk and cream; heat.
  6. Season lightly with salt and pepper.
  7. Garnish with bacon strips or crumbled. Also a touch of paprika adds nice colour.
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