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


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


  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