Québécois Mussel Chowder Recipe

Québécois Mussel Chowder Recipe

www.foodrepublic.com

When the temperature starts to drop, reach for award-winning British food writer and cookbook author Diana Henry's new guide to cold weather comfort food. From rib-sticking braises to the best fall...

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Ingredients

  • 2 pounds 4 ounces (1 kg) mussels
  • 2 1/2 cups Hard Cider
  • 2 tablespoons butter
  • 2 leeks
  • 14 ounces potatoes
  • 1/2 cup heavy cream
  • 14 ounces cod filet (skin removed)
  • pepper
  • squeeze of lemon
  • fresh flat leaf parsley

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