Brie, Basil and Blue Mussel Chowder
Ingredients
Butter
2 tbsp. (30mL)
Yellow flesh potatoes, skin on, diced
1 lb. (900g)
Shallots, diced
2
Celery, diced
1/2 cup (125mL)
Fresh basil, diced
2 tbsp. (30mL)
Bay leaves
2 leaves
Dijon Mustard
1 tbsp. (15mL)
Shucked mussel meat
1 lb. (900g)
Dry white wine
1/2 cup (125mL)
Mussel broth
8 cups (2L)
Cream, 35%
1 cup (250mL)
Wheel of double cream brie, sliced
1
Nutritional Values
| Calories | 368 |
| Fat | 30 g |
| Protein | 20 g |
| Carbs | 4 g |
| Sugar | 1 g |
| Fiber | 1 g |
| Sodium | 357 mg |
Instructions
- Cook half the potatoes and half of the shallots in 4 cups of the mussel broth until tender, puree and set aside.
- In a large pot sauté the bacon, remaining shallots and the celery in the butter until transparent. Then deglaze with the white wine and Dijon mustard.
- When the wine has reduced, add the rest of the potatoes, the herbs and the remaining mussel broth. Bring to a boil and reduce heat to a gentle simmer until the potatoes are just fork tender.
- When the potatoes and cooked, add the mussel meat, brie and the pureed potato and cook for a further 5 minutes. Season with salt and pepper, stir in the cream and allow to heat through. Adjust and season to taste.
Recipe created by Chef Alain Bosse
