Ingredients Jump to Instructions ↓

  1. 1 cup white wine

  2. 1 tablespoon butter

  3. 1 tablespoon chopped garlic

  4. 1 tablespoon dried basil , plus

  5. 1 tablespoon

  6. 2 to 3 pounds mussels, scrubbed and debearded

  7. 1/4 pound bacon, chopped

  8. 2 cups chopped onions

  9. 2 cups chopped celery

  10. 4 cups (1/2-inch dice ) potatoes

  11. 1/4 teaspoon dried thyme

  12. 2 cups clam juice or fish stock

  13. 2 teaspoons salt

  14. 1 teaspoon pepper

  15. 1 to 2 cups milk

Instructions Jump to Ingredients ↑

  1. Place wine , butter , garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain , reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.

  2. In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk , chopped mussels and bring back to simmer . Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread


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