Mussel Chowder
Number of Servings: 12
Source: Atlantic Aqua Farms Partnership
Ingredients
3 lb (1.5 kg) PEI Mussels
3⁄4 cup (185 mL) finely ground salt pork
1 1⁄4 cup (375 mL) diced onions
2 Tbsp (30 mL) all purpose flour
2 cups (500 mL) diced potatoes
2 cups (500 mL) hot milk
2 cups (500 mL) hot light cream
1 pinch salt and pepper to taste
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Steam covered mussels in a small amount of water on high heat until open (5-8 minutes) and remove from shells.
- Discard shells, reserving meat and juice. Strain juice through a cheese cloth, stopping when sediment at the bottom is reached.
- Add enough hot water to make 4 cups of mussel stock. Set aside.
- 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.
- Bring to boil, add potatoes, and simmer until potatoes are cooked.
- Add hot milk, hot light cream and mussels.
- Season to taste with salt and pepper.