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Hearty Mussel Chowder
Hearty Mussel Chowder
A wonderful thick and creamy soup that's perfect for cooler weather.
- Serves: 10-12
- Meal type:
- Species: Mussels
Ingredients
- 2 kg High Liner Foodservice Signature, cooked, shell-on PEI Mussels #1040688
- 45 mL garlic, minced
- 45 mL shallots, chopped
- 350 mL white wine
- 3 baking potatoes, peeled and grated
- 2 litres fish stock
- 1 litre 35% cream
- 1 1 bouquet garni, 4 sprigs thyme, 1 bay leaf, 1 tbsp black peppercorns
- 120 mL red peppers, seeded and diced
- 120 mL celery stalk, peeled and diced
- 240 mL corn kernels
- 30 mL parsley, chopped
- 30 mL chives, chopped
Method
- Using a heavy bottom soup pot on medium high heat, add in 4 lbs. of frozen High Liner Mussels, garlic, shallots and white wine. Bring to a boil, then turn down heat to a simmer.
- As Mussels pop open remove them from the pot. Take 80% of the mussels out of their shells, keeping the balance in the shell for garnish. Once cooled, lightly toss them in olive oil, cover and store in the fridge. Do not discard the juices in the soup pot!
- To the soup pot add grated potatoes, fish stock, cream and bouquet garni. Bring to a boil and simmer for approx. 20 minutes or until potatoes have thickened the stock.
- Remove bouquet garni and add in peppers, celery, and corn. This is now the creamy flavourful base for your Mussel chowder. Season, cool and reserve for service.
- Heat to order the desired amount of creamy base. Add in the desired amount of mussels, diced potatoes, parsley and chives. Bring to a boil and serve. Garnish with cooked Mussels in the shell.
