Nova Scotia Mussel Chowder
A cream chowder built from mussel steaming liquor, potatoes and plump mussel meat.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22 g
- carbs
- 28 g
- protein
- 20 g
- calories
- 380
Instructions
- 1
Steam the mussels in the white wine in a covered pot for 5-6 minutes until they open; discard any that stay closed.
- 2
Remove the mussels from their shells and strain the steaming liquid through a fine cloth, reserving it.
- 3
Render the bacon in a large pot until crisp, then add the onion and cook until soft.
- 4
Add the potatoes and reserved mussel liquid, topped up with water if needed, and simmer 12-15 minutes until tender.
- 5
Stir in the milk, cream and thyme and warm through gently.
- 6
Add the shelled mussels and warm through for 2 minutes without boiling hard.
- 7
Season, garnish with parsley, and serve hot.
Chef's tips
Straining the mussel liquid carefully removes any grit and gives the chowder its deep shellfish flavour.
Ingredient substitutions
- white wine → extra stock or water
- heavy cream → half-and-half for a lighter chowder
Storage
Refrigerate in a covered container for up to 2 days.
Reheating
Reheat gently over low heat, stirring, without boiling hard.
Common mistakes to avoid
- •Skipping the straining step and leaving grit in the broth
- •Boiling the chowder hard once the mussels are back in
Serving suggestions
Cooked Nova Scotia Mussel Chowder?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
