Innkeeper's Mussel Chowder

Transport your taste buds to a cozy seaside tavern with Innkeeper's Mussel Chowder, a rich and flavorful dish that combines the briny sweetness of fresh mussels with velvety cream and aromatic herbs. This hearty chowder is crafted with tender potatoes, sautéed onions, celery, and a splash of dry white wine for depth, all simmered in a seafood-infused broth. The mussels, steamed to perfection, lend their oceanic essence to every spoonful, while a garnish of fresh parsley adds a burst of brightness. Serve it piping hot with a slice of crusty bread to soak up the luxurious broth. Perfect for chilly evenings or as an impressive starter, this elegant yet comforting recipe will transport you straight to a rustic inn by the shore.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds fresh mussels
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 stalks celery stalks, finely chopped
• 3 cloves garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 4 cups clam juice or seafood stock
• 1 cup heavy cream
• 1 bay leaf
• 2 sprigs fresh thyme
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons chopped fresh parsley
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

Scrub and de-beard the mussels under cold water. Discard any mussels that are cracked or do not close when tapped.

Step 2

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until melted and shimmering.

Step 3

Add the diced onion and chopped celery to the pot. Sauté for 4-5 minutes until softened and translucent.

Step 4

Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Stir in the diced potatoes and sprinkle the flour over the vegetables. Stir well to coat for 1-2 minutes.

Step 6

Deglaze the pot by pouring in the dry white wine, scraping up any browned bits from the bottom of the pot.

Step 7

Add the clam juice (or seafood stock), bay leaf, and thyme sprigs. Bring to a gentle simmer and cook for 10-15 minutes until the potatoes are fork-tender.

Step 8

Add the mussels to the pot, cover with a lid, and cook for 5-7 minutes until the mussels open. Discard any mussels that do not open.

Step 9

Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper to taste.

Step 10

Remove the bay leaf and thyme sprigs from the chowder. Garnish with fresh parsley and serve hot with crusty bread on the side.

Nutrition Facts

Serving size	(3491.3g)

Amount per serving	% Daily Value*
Calories	4518.8

Total Fat 181.1g	0%
Saturated Fat 79.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 814.3mg	0%
Sodium 11330.4mg	0%
Total Carbohydrate 385.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 20.2g
Protein 281.9g	0%

Vitamin D 811.1IU	0%
Calcium 1128.6mg	0%
Iron 54.7mg	0%
Potassium 7176.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 26.2%

Carbs: 35.9%