Ingredients with Measurements:
- 2 lbs mussels, scrubbed and debearded
- 4 slices bacon, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. Add the onion, garlic, celery, and carrots to the pot and cook until softened, about 5 minutes.
3. Add the potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Add the mussels to the pot and cover. Cook until the mussels have opened, about 5 minutes. Discard any mussels that do not open.
5. Remove the bay leaf and use a slotted spoon to transfer the mussels to a bowl. Remove the meat from the shells and set aside.
6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Add the reserved mussels and bacon to the pot and heat through.
9. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 22g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Clams or shrimp can be substituted for mussels
- Pancetta or ham can be substituted for bacon
- Leeks can be substituted for onion
Variations:
- Add corn or other vegetables for a heartier soup
- Use coconut milk instead of heavy cream for a dairy-free option
- Add a splash of white wine for extra flavor
Tips and tricks:
- Make sure to discard any mussels that do not open
- Use an immersion blender for easier pureeing
- Serve with crusty bread for dipping
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread or oyster crackers
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out
- If the soup is too thin, simmer for a few more minutes to reduce
Food safety advice:
- Make sure to discard any mussels that do not open
- Store leftovers in the refrigerator for up to 3 days
Food history:
- Chowder is a type of soup that originated in the Northeastern United States in the 18th century
Flavor profiles:
- Savory, creamy, and briny
Serving suggestions:
- Serve hot with crusty bread or oyster crackers
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Region: Irish