Smoked Mussel Chowder
Served with a slice of crusty bread and a simple green salad, who can resist a nice hot bowl of chowder?
SKILL LEVEL: Medium/Hard
Makes 2-3 SERVINGS
- 1 can Patagonia Provisions Smoked Mussels
- 1 medium leek or 1 yellow onion
- ¼ cup butter
- 1 medium Red Bliss potato, diced
- 2 stalks celery, trimmed and diced
- ½ tsp dried thyme
- ¼ cup all-purpose flour
- Splash white wine, optional
- 1 cup half-and-half
- 1 cup broth (chicken or vegetable)
- 1 bay leaf
- Salt and pepper to taste
- ½ lemon, juiced
- Fresh parsley, chopped
PUTTING IT ALL TOGETHER
- If using an onion, dice. If using a leek, dice and wash before cooking: remove dark green top and split white end lengthwise in half. Leaving root intact, split each half lengthwise again to quarter. Dice quarters and discard root. Place diced leek in bowl of cold water and swish to wash thoroughly. Drain and pat dry.
- In a small pot, melt butter. Add diced leek or onion, celery, potato and thyme. Sweat vegetables on medium high heat until soft (but do not caramelize.)
- Add flour and whisk until combined. Add a splash of white wine if desired. Add half-and-half, broth or water, and bay leaf. Whisk periodically so flour does not stick to bottom of the pot. Bring to a simmer until thickened.
- Add mussels, including liquid from can. Season with salt and pepper to taste. Finish with a squeeze of lemon and fresh parsley. Remove bay leaf before serving.
ALTERNATIVE SERVING SUGGESTION
- Short on time? Spruce up any store bought chowder—such as corn or clam chowder—by adding a tin of Patagonia Provisions Smoked Mussels.