We’ve heard a lot about clam chowder, but how about trying a mussel chowder this time?
Is it still considered 'chowder' if it's not a white soup? In fact, clam chowder comes in two main versions: the more common white, creamy New England-style, and the less common Manhattan-style clam chowder. Manhattan-style chowder uses clams and tomatoes as its base, resulting in a red soup.
Although this time I’m using mussels instead of clams, mussels offer a flavour just as delightful. I’ve chosen blue mussels, which are smaller than regular mussels but have a tender texture and a richer seawater taste, making them perfect for soup. With a delicious mussel chowder, don’t forget to pair it with some bread!
Ingredients
Blue Mussels | 700g |
|---|---|
Water | 400ml |
E.V. Olive Oil | 1 tbsp |
Cherry Tomato | 400g |
Onion | ½ bulb |
Garlic | 6 cloves |
New Potatoes | 2 each |
Thyme | 3 sprigs |
White Wine | 120 ml |
Tabasco | 2 tsp |
Salt | ½ tsp |
Bread | to taste |
Steps
1.
Cut cherry tomatoes in half, brunoise the onion, dice the new potatoes, and slice half of the garlic while finely chopping the other half.
2.
Heat a pan over medium heat, add the blue mussels and 400 ml of water, and cook until the mussels open. Then turn off the heat.
3.
Strain the water from the cooked mussels using a sieve and reserve the broth. Set the mussels aside.
4.
Add olive oil to the pan over medium heat. Sauté the onion and garlic until fragrant. Then add the cherry tomatoes and new potatoes, and stir to combine.
5.
Pour in the white wine, mix well, and cook for 3-4 minutes.
6.
Add the reserved mussel broth and thyme. Continue to cook until the potatoes are tender, about 7-8 minutes.
7.
Finally, add the blue mussels to the soup and season with salt and Tabasco to taste. Serve and enjoy!
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