Mussels are a favorite shellfish of mine and, while I love them steamed in various different broths, today I am presenting them in the form of Mussel Chowder and I’m sharing my own personal recipe.
PEI mussels are world famous and PEI is the country’s largest mussel cultivator. According to the Mussel Industry Council of Prince Edward Island, the Island produces some 45 million pounds of mussels annually and grows 80% of Canada’s mussel production. Fresh PEI mussels are shipped to the USA, Hong Kong, Japan, and Kuwait. We may be Canada’s smallest province but mussel farming on PEI is big “muscle” and big business. I love checking out restaurant menus when I travel around the world and seeing PEI mussels on the menu!
The blue mussels that come from PEI are farmed mussels meaning they don’t come from the sea bottom but, rather, they are grown in mesh sleeves, known as “socks”.
On the day I publish this mussel chowder recipe for the first time, it is Food Day Canada, a day set aside each year to celebrate all the great Canadian foods we enjoy. Here, in PEI, I have no shortage of local food options to choose from but, this year, it’s all about the mussels.
Mussels are more tender than clams and less gritty. They are readily available on the Island at seafood outlets and supermarkets and are commonly served at gatherings on PEI.
Mussels are an affordable seafood and are quick, easy, and fast to prepare. Steam them in liquid (even plain water) for 7-10 minutes, till the shells open. Dip these tasty little morsels in melted butter and oh-là-là! I like them steamed in beer, white wine, or apple juice with some garlic and fresh herbs.
Mussels are a great power food. They are low in fat and rich in vitamins and minerals. They are also gluten-free and are a good source of protein and omega-3 fatty acids.
There are many different styles of mussel chowder and just as many ways to make it. My mussel chowder is luxuriously rich, thick, creamy, and packed with wonderful flavor.
Begin by sweating some onion, celery, carrot, and garlic in butter to release the wonderful aromatics. Add the flour and blend into the vegetables. This roux will thicken the chowder. Add the reserved mussel broth, chicken broth, white wine, and some good PEI potatoes. Pour in some milk to make the chowder nice and creamy. Finally, add in the steamed mussels, and fresh herbs.
Serve with crusty rolls, traditional homemade biscuits, whole wheat biscuits, or garlic or artisan bread.
My local beverage pairing for this chowder is the Commons Czech Style Pilsner produced by PEI’s Upstreet Craft Brewing in Charlottetown. This is a clean, crisp lager that pairs well with mussels. You can read the story I previously wrote about this artisan brewery by clicking here.
[Printable recipe follows at end of posting]
My Island Bistro Kitchen’s PEI Mussel Chowder
Ingredients:
2 lb PEI mussels, washed and beards removed
1½ tbsp butter
¼ cup onion, chopped
2 cloves garlic, minced
¾ cup white wine
2 sprigs fresh thyme
2 tbsp fresh parsley, chopped
2-3 tbsp butter
¼ cup onion, finely chopped
¼ cup celery, finely chopped
1 small carrot, finely diced
2 cloves garlic, minced
1 cup peeled and diced potatoes
3 tbsp flour
1 cup reserved strained mussel broth
2/3 cup chicken broth
1/3 cup dry white wine
1 bay leaf
1½ cups whole milk or a combination of evaporated milk and whole milk
1 tsp fresh basil, finely chopped
1 tsp fresh thyme, finely chopped
½ tsp fresh dillweed, chopped
1 tbsp fresh parsley, finely chopped
1 tbsp butter
Salt and cracked pepper, to taste
Method:
To steam the mussels, melt butter in large stockpot over medium heat. Add the onion and garlic and sauté for 3-4 minutes. Add the white wine, parsley, and thyme. Bring to a boil. Add the mussels. Cover. Steam for approximately 5-7 minutes, or until the mussel shells have opened. Set aside 4 mussels in their shells to use as garnishes, then remove the mussel meat from the remaining shells, discarding any shells that have not completely opened. Store mussels in refrigerator until needed. Strain the broth through a fine sieve and set aside.
In a large heavy-bottomed pot, melt the second amount of butter over medium heat. Reduce heat slightly and add the onion, celery, carrot, and garlic. Sweat the vegetables, stirring frequently, for 2-3 minutes, just until the onion is transparent.
Reduce heat to low. Add the flour to make a roux and stir to blend with the vegetables. Cook for about 3-4 minutes, stirring constantly to prevent sticking and scorching. Gradually add the reserved mussel broth, chicken broth, and white wine, whisking constantly to work out any lumps. Add the bay leaf and potatoes. Increase heat to medium high and bring mixture to a boil then reduce heat to medium low. Cook for 8-9 minutes or until potatoes are almost fork tender.
Remove about ¼ cup of the hot liquid from pot and stir into the milk to temper it. Pour tempered milk into hot mixture and stir to combine well. Cook for about 5 minutes. Add the steamed mussels, fresh herbs, and butter. Cook for 4-5 minutes until mussels are heated. Season with salt and pepper to taste.
Remove and discard bay leaf. Ladle chowder into bowls and garnish each with a steamed mussel, fresh herbs, or chopped chives. Serve with crusty rolls, biscuits, or artisan or garlic bread.
Yield: Apx. 4 servings
A hearty and delicious mussel chowder made with world-famous PEI mussels
Ingredients
- 2 lb PEI mussels, washed and beards removed
- 1½ tbsp butter
- ¼ cup onion, chopped
- 2 cloves garlic, minced
- ¾ cup white wine
- 2 sprigs fresh thyme
- 2 tbsp fresh parsley, chopped
- 2-3 tbsp butter
- ¼ cup onion, finely chopped
- ¼ cup celery, finely chopped
- 1 small carrot, finely diced
- 2 cloves garlic, minced
- 1 cup peeled and diced potatoes
- 3 tbsp flour
- 1 cup reserved strained mussel broth
- 2/3 cup chicken broth
- 1/3 cup dry white wine
- 1 bay leaf
- 1½ cups whole milk or a combination of evaporated milk and whole milk
- 1 tsp fresh basil, finely chopped
- 1 tsp fresh thyme, finely chopped
- ½ tsp fresh dillweed, chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp butter
- Salt and cracked pepper, to taste
Instructions
- To steam the mussels, melt butter in large stockpot over medium heat. Add the onion and garlic and sauté for 3-4 minutes. Add the white wine, parsley, and thyme. Bring to a boil. Add the mussels. Cover. Steam for approximately 5-7 minutes, or until the mussel shells have opened. Set aside 4 mussels in their shells to use as garnishes, then remove the mussel meat from the remaining shells, discarding any shells that have not completely opened. Store mussels in refrigerator until needed. Strain the broth through a fine sieve and set aside.
- In a large heavy-bottomed pot, melt the second amount of butter over medium heat. Reduce heat slightly and add the onion, celery, carrot, and garlic. Sweat the vegetables, stirring frequently, for 2-3 minutes, just until the onion is transparent.
- Reduce heat to low. Add the flour to make a roux and stir to blend with the vegetables. Cook for about 3-4 minutes, stirring constantly to prevent sticking and scorching. Gradually add the reserved mussel broth, chicken broth, and white wine, whisking constantly to work out any lumps. Add the bay leaf and potatoes. Increase heat to medium high and bring mixture to a boil then reduce heat to medium low. Cook for 8-9 minutes or until potatoes are almost fork tender.
- Remove about ¼ cup of the hot liquid from pot and stir into the milk to temper it. Pour tempered milk into hot mixture and stir to combine well. Cook for about 5 minutes. Add the steamed mussels, fresh herbs, and butter. Cook for 4-5 minutes until mussels are heated. Season with salt and pepper to taste.
- Remove and discard bay leaf. Ladle chowder into bowls and garnish each with a steamed mussel, fresh herbs, or chopped chives. Serve with crusty rolls, biscuits, or artisan or garlic bread.
- Copyright My Island Bistro Kitchen
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