MARITIME MUSSEL CHOWDER

INGREDIENTS

4 slices of bacon, chopped

1 or 2 onions, chopped

2 celery ribs, chopped

A few cloves of garlic, thinly sliced

A generous splash of any white wine

1 cup (250 mL) of whipping cream

1 cup (250 mL) of water

5 pounds (2.25 kg) of fresh mussels, scrubbed, debearded and rinsed well

2 bay leaves

A handful of fresh thyme sprigs, half whole, half finely chopped

2 large Prince Edward Island potatoes (unpeeled), diced

A 12-ounce (375 mL) can of unsweetened evaporated milk

A handful of fresh parsley leaves, chopped

Lots of freshly ground pepper

Description

Toss the bacon into your soup pot. Pour in ½ cup (125 mL) of water (this helps the bacon cook evenly). Set the heat to medium-high and cook, stirring often, until the water is evaporated and the bacon is crisp, 10 minutes or so.

Add the onions, celery and garlic. Continue cooking and stirring as the flavors deepen and textures soften, 2 or 3 minutes. Splash in the wine, then add the cream and water. Pour in the mussels, then add the bay leaves and the whole thyme sprigs. Bring to a vigorous boil for a moment, then immediately reduce the heat to a slow, steady simmer and cover. Cook for 10 minutes. Remove from the heat.

Pitch any mussels that haven’t opened. Fish out the delicious little nuggets of mussel meat, letting the broth trickle back into the pot. Put the mussels in a bowl and discard the shells.

Return the pot to a slow, steady simmer. Toss in the potatoes and simmer until they soften and release their starches, partially thickening the surrounding broth into chowder, 20 minutes or so. Finish the chowder with the delicate evaporated milk, the reserved mussel meat, the chopped thyme, the parsley and pepper. Serve and share with your favorite biscuits!