Mussel Chowder
Print This Recipe

---

INGREDIENTS 3 dozen mussels 1 large carrot 1 large onion 1 heaping tablespoon parsley 1 green pepper 1 tablespoon thyme 1 glass white wine 1 bay leaf 1 small clove garlic Salt and pepper, to taste Clean and scrub 3 dozen mussels. Place them in a pot and steam them open with a little water lightly salted. Reserve broth. In another pot, place 1 large carrot chopped, 1 large onion, chopped, 1 heaping tablespoon chopped parsley, 1 chopped green pepper, 1 tablespoon thyme, 1 glass white wine, and the water in which the mussels have been steamed. Tie 1 bay leaf and 1 small garlic clove 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. Makes 4 servings NOTE: 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. But I cannot promise the flavor will be the same.