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1
Clean and debeard the mussels.
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2
Stem them open.
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3
Strain the broth; you should have 4 cups of broth (and 1 pound of mussel meat).
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4
Cover the shelled mussels and keep refrigerated until ready to use.
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5
Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork.
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6
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown.
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7
Using a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
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8
Add the butter, ginger, garlic, bell pepper, onion, curry powder, and cayenne pepper to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the pepper and onion are softened but not browned.
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9
Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil.
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10
Cover and cook the potatoes vigorously for 5 minutes.
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11
Add the sweet potatoes.
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12
The broth should just barely cover the potatoes; if it doesn't, add enough water to cover.
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13
Lower the heat to medium, cover, and cook for 6 to 8 minutes longer, until the white and sweet potatoes are soft on the outside but still firm in the center.
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14
If the broth hasn't thickened lightly, smash a few potatoes and sweet potatoes against the side of the pot and cook a minute or two longer to release their starch.
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15
Remove the pot from the heat and stir in the mussels and cream.
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16
Mussels are not as salty as clams, but you will still need to exercise a light hand as you season the chowder with salt.
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17
Add black pepper to taste.
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18
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
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19
Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
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20
When ready to serve, reheat the chowder over low heat; don't let it boil.
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21
Warm the cracklings in a low oven (200 degrees F) for a few minutes.
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22
Ladle the chowder into cups or bowls, making sure that the mussels, bell pepper, onion, and potatoes are evenly divided.
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23
Scatter the cracklings over the individual servings and sprinkle with the chopped cilantro and scallions.
