Blue Mussel Chowder
The fresh, local mussels really do bring out the best in this warm, hardy chowder!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafoodfromcanada.ca.
Cooking tools:
- Cheesecloth
- Colander
- Chef's knife
- Cutting board
- Pot
- Measuring cup
- Measuring spoon
- Wooden spoon
- Whisk
- Ladle
- Stove
- Serving bowl
Ingredients
- 3 lbs. (1.3kg) Moules
- 1 tbsp. (15mL) Graisse de porc ou de bacon
- 1 1/4 cup (310mL) Oignons coupés en dés
- 2 tbsp. (30mL) Farine
- 1 Pomme de terre en dés
- 2 tbsp. (30mL) Persil, coupé
- 2 tbsp. (30mL) Estragon frais, coupé
- 2 cups (500mL) Lait
- 1/2 cup (125mL) Crème 35 % ou lait concentré
- une pincée Sel et poivre
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