How to cook French Mussel Chowder
- 3 dozen mussels - preferably large, thoroughly cleaned and bearded
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 heaping tablespoon parsley, chopped
- 1 green pepper, chopped
- 1 tablespoon thyme
- 1 glass white wine
- 1 bay leaf
- 1 small clove garlic
- Salt and pepper, to taste
- Place mussels in a pot and steam them open with a little water lightly salted. Reserve broth.
- In another pot, place carrot, onion, parsley, green pepper, thyme, white wine, and the water in which the mussels have been steamed. Tie bay leaf and garlic in a cheesecloth bag and add to pot. Cook over low heat for about 1/2 hour.
- Add the mussels and cook them slowly until well-flavored, about 1 1/2 hours. Add salt and pepper to taste and remove the bag of garlic and the bay leaf.
- Serve the French Mussel Chowder with toasted garlic bread or a buttered crusty loaf of French or Italian bread.
The French Mussel Chowder recipe easy to cook and so good!
This is one of the superb offerings of France's culinary art. Lucky those residents of the United States who live where fresh mussels are obtainable. For those who are not so fortunate, canned mussels may be used, add the juice from the cans together with a little water to the vegetables, and placing the mussels in the soup at the end. Of course, since they are already cooked, the mussels must not be heated for very long. This is offered as a substitute.
Tips on how to prepare mussels for cooking.
This recipe for French Mussel Chowder serves/makes: 4 servings
The French Mussel Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mussels
Preparation Method: Soup/Stew