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Mussel Recipes // Soups & Chowders // Mussel Chowder
Servings
Servings:
12
Cooking Time
Cooking Time:
30 Minutes
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Mussel Chowder

Ingredients

3 lb PEI Mussels
3⁄4 cup finely ground salt pork
1 1⁄4 cup diced onions
2 tbsp all purpose flour
2 cups diced potatoes
2 cups hot milk
2 cups hot light cream
1 pinch salt and pepper to taste

Method

  1. 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.
  2. Steam covered mussels in a small amount of water on high heat until open (5-8 minutes) and remove from shells. 
  3. Discard shells, reserving meat and juice. Strain juice through a cheese cloth, stopping when sediment at the bottom is reached.
  4. Add enough hot water to make 4 cups of mussel stock. Set aside.
  5. 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.
  6. Bring to boil, add potatoes, and simmer until potatoes are cooked.
  7. Add hot milk, hot light cream and mussels.
  8. Season to taste with salt and pepper.
Recipe source: Atlantic Aqua Farms Partnership