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Mussel Chowder
Number of Servings: 12 Rate this Recipe: |
Ingredients
- 3 lb canadian cove mussels
- 3⁄4 cup finely ground salt pork
- 1⁄3 cup substitute lard for pork
- 1 1⁄4 cup diced onions
- 2 tbsp all purpose flour
- 2 cup diced potatoes
- 2 cup hot milk
- 2 cup hot light cream
- 1 pinch salt and pepper to taste
Instructions
- Steam covered mussels in a small amount of water on high heat until open (5-8 minutes) and remove from shells.
- Discard shells, reserving meat and juice. Strain juice through a cheese cloth, stopping when sediment at the bottom is reached.
- Add enough hot water to make 4 cups of mussel stock. Set aside.
- Sauté salt pork in a large pot. Add onions and continue to sauté until onions become transparent. Add flour and stir until blended. Add stock and stir until smooth.
- Bring to boil, add potatoes, and simmer until potatoes are cooked.
- Add hot milk, hot light cream and mussels.
- Season to taste with salt and pepper. Serves 12.
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