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Mussel Chowder

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, C, E
    MineralsNatrium, Fluorine, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3/4 pound bacon, julienne

    2. 2 cups chopped yellow onions

    3. 1 cup chopped celery

    4. 1 cup diced carrot

    5. 1 1/2 teaspoons salt

    6. 1/2 teaspoon cayenne pepper

    7. 6 bay leaves

    8. 3/4 cup all-purpose flour

    9. 8 cups chicken stock

    10. 1 1/2 pounds new potatoes, quartered

    11. 1 cup fresh sweet corn

    12. 1 teaspoon Crab Boil

    13. 1 cup half and half 1/2 cup finely chopped fresh parsley

    14. 4 pounds small cultivated mussels

    15. 1/4 teaspoon hot sauce

    16. 1 teaspoon Worcestershire sauce

    Instructions Jump to Ingredients ↑

    1. In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Add the mussels and simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes.

    2. Yield : 10 servings

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