📝 About This Recipe
This luxurious chowder celebrates the briny sweetness of fresh mussels, nestled in a velvety base of cream and gold potatoes. Unlike traditional clam chowder, this version utilizes the flavorful nectar released by the mussels during steaming, creating a deeper oceanic profile balanced by smoky bacon and aromatic leeks. It is a comforting, sophisticated bowl that brings the essence of the rugged Atlantic coastline directly to your kitchen table.
🥗 Ingredients
The Shellfish
- 3 pounds Fresh Mussels (scrubbed and debearded)
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 sprigs Fresh Thyme
The Chowder Base
- 4 ounces Smoked Bacon (diced into small lardons)
- 2 tablespoons Unsalted Butter
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 3 tablespoons All-purpose Flour
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1.5 cups Heavy Cream
- 1 Bay Leaf (dried)
- 1/2 teaspoon Smoked Paprika
- to taste Kosher Salt and Black Pepper (be careful with salt as mussel liquid is naturally salty)
Finishing Touches
- 2 tablespoons Fresh Chives (finely chopped)
- 1 tablespoon Fresh Parsley (chopped)
- 1/2 Lemon (for a fresh squeeze of juice)
👨🍳 Instructions
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1
Inspect the mussels: discard any that are cracked or remain open when tapped. Rinse them thoroughly under cold running water.
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2
In a large pot or Dutch oven, combine the white wine and thyme sprigs. Bring to a boil over medium-high heat.
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3
Add the mussels, cover tightly, and steam for 5-7 minutes. Shake the pot occasionally until the shells have opened.
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4
Use a slotted spoon to transfer the mussels to a bowl. Strain the cooking liquid through a fine-mesh sieve lined with a paper towel or cheesecloth to remove any grit; reserve this precious 'mussel nectar'.
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5
Once cool enough to handle, remove the mussel meat from the shells. Reserve a few whole mussels in their shells for a beautiful garnish later. Set the meat aside.
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6
Wipe out the Dutch oven and add the diced bacon. Cook over medium heat until crispy and the fat has rendered (about 6-8 minutes).
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7
Add the butter to the bacon fat. Once melted, stir in the sliced leeks and celery. Sauté for 5 minutes until softened and translucent but not browned.
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8
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to toast the flour.
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9
Slowly whisk in the reserved mussel liquid to avoid lumps. Add the cubed potatoes, bay leaf, and smoked paprika.
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10
Bring the mixture to a gentle simmer. Cover and cook for 12-15 minutes, or until the potatoes are fork-tender.
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11
Reduce heat to low and stir in the heavy cream. Let it heat through for 2-3 minutes; do not let the chowder reach a rolling boil once the cream is added.
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12
Gently fold the mussel meat back into the pot. Season with black pepper and a squeeze of lemon juice. Taste before adding salt, as the mussel liquid is naturally briny.
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13
Ladle the hot chowder into warmed bowls. Garnish with the reserved mussels in shells, fresh chives, and parsley.
💡 Chef's Tips
Always strain your mussel steaming liquid; even the cleanest mussels can hide a bit of sand that will ruin the texture of your chowder. If the chowder is too thick for your liking, thin it out with a splash of seafood stock or whole milk. For a deeper flavor, let the chowder sit for 10 minutes off the heat before serving to allow the flavors to meld. Avoid boiling the chowder after adding the mussels and cream, as this can make the mussels rubbery and cause the cream to break. Substitute Yukon Gold potatoes with Red Bliss if you prefer potatoes that hold their shape even more firmly.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or traditional oyster crackers for dipping. Pair with a crisp, chilled glass of Muscadet or a dry Riesling to cut through the richness of the cream. A simple side salad of bitter greens with a light vinaigrette provides a refreshing contrast. For an extra touch of decadence, top each bowl with a small dollop of crème fraîche and a pinch of lemon zest. Accompany with a side of steamed corn on the cob for a full coastal feast experience.