Brie and Basil Mussel Chowder
Number of Servings: 6
Source: The Kilted Chef Alain Bossé
1 lb (500 g) fresh PEI Mussels, cooked and shucked
2 Tbsp (30 mL) butter
1 lb (500 g) yellow flesh potatoes skin on, diced
2 shallots, diced
½ cup (125 mL) celery diced
2 Tbsp (30 mL) fresh basil, chopped
2 bays leafs
1 Tbsp (15 mL) Dijon mustard
½ cup (125 mL) dry white wine
8 cups (1 litre) mussel broth
1 cup (250 mL) cream, 35%
1 small wheel of double cream brie, sliced
sea salt and pepper to taste
Note: For the mussel meat ingredient, see Island Steamed Mussels
for how to cook!
- 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.
- Cook half of the potatoes and half of the shallots in 4 cups of the mussel broth until tender, puree and set aside.
- In a large pot sauté the bacon, remaining shallots and the celery in the butter until transparent, then deglaze with the white wine and Dijon mustard. When the wine has reduced, add the rest of the potatoes, the herbs and the remaining mussel broth. Bring to a boil, and then reduce heat to a gentle simmer until the potatoes are just fork tender.
- When potatoes are cooked, add the mussel meat, brie and the pureed potato and cook for a further five minutes. Season with salt and pepper, stir in the cream and allow to heat through. Adjust the seasoning to taste.