San Francisco-Inspired Mussel Chowder Recipe | Carla Hall
This San Francisco-Inspired Mussel Chowder recipe is warm, hearty, and packed with rich flavor in every spoonful. Comfort food made simple. Get the recipe.
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Cooking tools:
- Skillet
- Grill pan
- Stove
- Cutting board
- Chef's knife
- Plate
- Paper towel
- Measuring spoon
Ingredients
- 4 bacon slices, chopped
- 1/2 cup chopped scallions (white and light green parts), plus more for garnish
- 3 cloves garlic, minced plus 1 whole clove
- 1/2 teaspoon kosher salt, plus more for seasoning
- 2 thyme sprigs
- 1 lemon, zest peeled into strips with a vegetable peeler
- 2 cups fish stock
- 2 medium Yukon Gold potatoes, peeled and diced
- Pinch of ground white pepper
- 1 pound mussels, scrubbed and debearded
- 1 cup heavy cream
- Olive oil
- 1 baguette, sliced
- 1 clove garlic, whole
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