Mussel Chowder

Serving Size: 6 servings


1,360 g (3 lbs)
Pork or bacon fat
15 ml (1 tbsp)
Onions, diced
310 ml (1 1/4 cups)
30 ml (2 tbsp)
Large potato, diced
Parsley, chopped
30 ml (2 tbsp)
Fresh tarragon, chopped
30 ml (2 tbsp)
500 ml (2 cups)
35% cream or evaporated milk
125 ml (1/2 cup)
Salt and pepper


  • Steam mussels in small amount of water (1 cm in pot) until open (5-8 minutes). Strain the mussels, reserving the liquid. Remove the mussels from the shells, discarding the shells. Strain the liquid through cheesecloth. Measure the liquid. Add enough water to make 1 Lt (4 cups) stock. Set aside.
  • Heat the fat in a large pot. Add onions and sauté until onions become translucent. Add flour and stir until blended. Add reserved stock and stir until smooth. Bring to boil, add potatoes, parsley and tarragon, cover and simmer until potatoes are cooked.
  • Add milk, cream, and mussels. Reduce heat and heat gently, without boiling, until hot. Season the chowder to taste with salt and pepper. Serve.

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