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1
Please note that this is a simple and rustic dish, meant to serve with nice crusty bread and wine!
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2
Rinse the mussels (usually there are grit, and also remove any beards still left) and let defrost if frozen.
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Mussels on the half shell is usually sold par-boiled, so don't let them boil, just let them heat to simmering in the chowder.
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Cut the fish into large chunks.
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5
Likewise, if you have bought ready-cut butternut chunks, cut them into smaller pieces.
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6
Peel and chop the onion, and peel and chop the potatoes.
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While prepping those, heat the oil in a large pot.
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Fry, all at once, the onion, potatoes and butternut (or pumpkin) pieces.
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Stir well over high heat so they start to fry well.
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Add the chicken broth, turn heat down to a low simmer.
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After about 5 - 10 minutes, add the wine.
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(You could add water, or water and wine, but it is not as flavourful).
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Let simmer another 5 - 10 minutes, until vegetables are soft, then add the sugar, nutmeg, garlic and hot pepper flakes.
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Stir well, then add the fish.
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Simmer a few minutes until the fish turn opaque.
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Add the rinsed mussels.
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By this time some will have detached from the shells, and other will still be attached.
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No matter, that's the way it always goes, and just remove the empty shells!
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Stir through, and let the mussels simmer about 5 minutes.
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Add the lemon juice and the cream, stir through, let simmer for a few minutes, taste for seasoning, and it's ready.
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NOTE: You can make this earlier in the day or afternoon, let it cool, and then gently heat again.
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Do not let it boil.
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It develops more flavour when it has a chance to stand.
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Reheat over slow heat.
