Description

This flavorful Mussel Chowder combines the briny sweetness of fresh mussels with savory bacon, aromatic leeks, and a splash of zesty lime. Creamy yet light, hearty but elegant, it’s the perfect main-course soup to impress at dinner parties or warm up on chilly nights.

Ingredients

Units Scale

Mussels

2 pounds fresh live mussels, cleaned and debearded
1 cup dry white wine

Soup Base

4 ounces smoked bacon (about 4 slices), chopped
2 large leeks, white and light green parts only, thinly sliced
2 medium Yukon gold potatoes, peeled and diced
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
4 cups fish stock or chicken broth

Cream & Finish

1 cup heavy cream
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste
1 lime, zest and juice
2 tablespoons fresh parsley, chopped, for garnish

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Instructions

Steam the Mussels. In a large pot, combine the cleaned mussels and white wine. Cover and cook over medium-high heat for 4–5 minutes, shaking the pot occasionally, until mussels open. Discard any that remain closed. Strain the cooking liquid through a fine sieve and reserve. Remove mussels from shells and set aside, keeping some in shells for garnish if desired.
Cook the Bacon and Leeks. In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crisp and browned. Remove with a slotted spoon and set aside. Drain most of the bacon fat, leaving about 1 tablespoon in the pot. Add the sliced leeks and sauté until soft and fragrant, about 4 minutes. Stir in garlic and cook for 1 minute more.
Simmer the Vegetables. Add diced potatoes, bay leaf, dried thyme, reserved mussel cooking liquid, and fish stock to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Finish the Chowder. Remove and discard the bay leaf. Stir in heavy cream and butter, then gently fold in the cooked mussels (and reserved bacon). Simmer for 2–3 more minutes to heat through. Add lime zest and juice, and season to taste with salt and pepper.
Serve. Ladle chowder into bowls, garnish with fresh parsley and extra bacon or whole mussels in shells. Serve hot, with crusty bread and lime wedges on the side if desired.

Notes

If you can’t find leeks, substitute with 1 medium onion.
Be sure to clean mussels thoroughly: discard any with cracked shells or that won’t close when tapped.
For a lighter chowder, use milk instead of cream.
The chowder can be made ahead up to the point before adding the mussels and cream; finish just before serving.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 430
Sugar: 5g
Sodium: 720mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 29g
Cholesterol: 85mg