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Mussel Chowder Classic Style

  • 15 m
  • ·
  • 6 Servings
  • ·
  • Print

Recipe courtesy of PEI Mussels


- 6 Servings +


Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.

Place in a large saucepan with a small amount of water on high heat. Cover and let steam until shells open (5-7 minutes). Remove meats, strain and reserve broth.

Add enough hot water to broth to make 4 cups (1 L).

Melt butter in pot, add onion, and sauté until transparent. Add flour and stir to blend thoroughly with fat, gradually add broth and water mixture, bring to a boil.

Add potatoes, simmer until nearly done.

Add fresh PEI Mussels and gently stir in milk and cream; heat.

Season lightly with salt and pepper.

Garnish with bacon strips or crumbled. Also a touch of paprika adds nice colour.

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