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!
