A Chowder of Mussels with Bacon, Leek & Lime - edible Southeastern Massachusetts

Name: A Chowder of Mussels with Bacon, Leek & Lime - edible Southeastern Massachusetts
Ingredients: 2 pounds fresh mussels in the shell; Extra-virgin olive oil, as needed; 4 strips bacon (diced); 3 cups roughly chopped leeks; 2 cups chopped celery; 1 cup roughly chopped onion; 2 garlic cloves minced; Kosher salt; freshly ground black pepper; 2 dried bay leaves; 1 teaspoon fresh thyme leaves; 2 tablespoons all-purpose flour; ⅓ cup dry white wine; 1 pound russet potatoes, peeled and cut into 1-inchcubes (about 4 cups); 6 tablespoons cold unsalted butter; Grated zest and juice of 1 lime; 3 cups whole milk; 1½ cups heavy cream; ⅓ cup chopped fresh cilantro

ediblesema.com

Mussels are the unsung heroes of the shellfish family, and while plentiful in New England, they are often forgotten. But French’s A Chowder of Mussels with Baco

View full recipe on ediblesema.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at ediblesema.com.

Share this recipe:

Cooking tools: