Mussel Chowder Classic Style
Ingredients
4 lb (1.8 kg) fresh PEI Mussels
1 Tbsp (15 mL) butter
3⁄4 cup (175 mL) onions, diced
2 Tbsp (30 mL) flour
2 cups (500 mL) potatoes, diced
4 cups (1 litre) milk
2 cups (500 mL) light cream
4 slices bacon, fried crisp
1 pinch salt and pepper, to taste
1 Tbsp (15 mL) butter
3⁄4 cup (175 mL) onions, diced
2 Tbsp (30 mL) flour
2 cups (500 mL) potatoes, diced
4 cups (1 litre) milk
2 cups (500 mL) light cream
4 slices bacon, fried crisp
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.
- 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.
- Add enough hot water to broth to make 4 cups (1 L).
- 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.
- Add potatoes, simmer until nearly done.
- Add fresh PEI Mussels and gently stir in milk and cream; heat.
- Season lightly with salt and pepper.
- Garnish with bacon strips or crumbled. Also a touch of paprika adds nice colour.