PEI Mussel Chowder
A creamy chowder built on the broth from freshly steamed PEI mussels, with potato, onion and the mussel meat folded back in.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •large pot
- •fine sieve
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 18 g
- carbs
- 24 g
- protein
- 20 g
- calories
- 340
Instructions
- 1
Steam the mussels in the wine or water in a covered pot over high heat for 5-7 minutes until they open. Discard any that stay closed.
- 2
Strain the cooking liquid through a fine sieve lined with a paper towel to remove grit, and reserve it.
- 3
Remove most of the mussels from their shells, keeping a few in-shell for garnish.
- 4
Melt the butter in a clean pot and cook the onion until soft, then add the potatoes and reserved mussel broth.
- 5
Simmer 15-20 minutes until the potatoes are tender.
- 6
Stir in the milk and cream and heat gently, then fold in the mussel meat and warm through.
- 7
Season to taste, garnish with parsley and reserved shell-on mussels, and serve.
Chef's tips
Strain the mussel broth carefully — the sand and grit that settle to the bottom of the pot will ruin the chowder if it isn't filtered out.
Ingredient substitutions
- heavy cream → evaporated milk for a lighter, shelf-stable option
Storage
Keeps 2 days in the fridge.
Reheating
Reheat gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Skipping the straining step and getting grit in the finished chowder
- •Overcooking the mussel meat a second time when reheating
Serving suggestions
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