Smoked Mussel Chowder

Ingredients

• 1 yellow onion or 1 medium leek
• ¼ cup butter
• 2 stalks celery, trimmed and diced
• 1 medium Red Bliss potato, 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) or water
• 1 bay leaf
• 1 can Patagonia Provisions Smoked Mussels
• Salt and pepper to taste
• ½ lemon
• Fresh parsley, chopped

Putting It All Together

1. If you are using an onion, dice it. If you are using a leek, wash it and dice it before cooking: Remove the dark green top and split the white end in half lengthwise. Leaving the root intact, split each half lengthwise again. Dice the quarters and discard the root. Place the diced leek in a bowl of cold water, swishing it to wash it thoroughly. Drain and pat dry.
2. In a small pot, melt the butter. Add the diced leek or onion, celery, potato and thyme. Sweat the vegetables on a medium-high heat until they are soft (but not caramelized).
3. Add the flour and whisk until combined. Add a splash of white wine if desired. Add the half-and-half, broth or water, and a bay leaf. Whisk periodically so the flour does not stick to the bottom of the pot. Bring to a simmer until thickened.
4. Add the smoked mussels, including the liquid from the can.
5. Remove the bay leaf. Season the chowder with salt and pepper to taste. Finish with a squeeze of lemon and the fresh parsley.

Discover More Smoked Mussels Recipes

If you enjoyed this smoked mussels recipe, you might also want to try our Spicy Mussel Stew with Bean and Potato.