Print Recipe
Prepping Mussels
  1. Simmering Chowder
  2. Rinse mussels in cold water, drain. Remove beards and any open (or dead) mussels. Set aside.
Making Fumet
  1. In a large skillet, combine mussels, 1 large, thinly sliced shallot, 2 cloves thinly sliced garlic, 2 whole sprigs fresh thyme, 1 bay leaf, 1 cup water and 1 cup white wine. Bring to a boil over medium high heat, or until mussels pop partially open.
  2. Remove mussels from broth, remove from shells and set meat aside on cooling racks. Reduce heat to medium low and steep shallots for another 10-15 minutes. Strain liquid and set aside.
Making Chowder
  1. In a 5-quart stock pot, combine diced onion, diced shallots, diced garlic, 1 TB stemmed & chopped fresh thyme, and 3 TB butter. Sweat ingredients over low heat until shallots and onion are soft and translucent. Stir in 2 TB flour, add potatoes, reserved fumet, and enough water to cover potatoes. Bring to a boil, then reduce to a simmer. Add mussels, heavy cream, 1/2 tsp. salt and 2 generous pinches of saffron. Cook at a simmer until potatoes are cooked.
Recipe Notes

NOTE: If the mussels are fully open or falling out of their shells, they have been overcooked and will be rubbery. Cook mussels until they are slightly open and it looks like you'll need to pry them further to remove the meat.

NOTE: If you would like a stronger fish flavor, consider adding 1 teaspoon Vietnamese fish sauce to the fumet.


** excerpt from Food Lover's Companion - Sharon Tyler Herbst

Share this Recipe