New England Mussel Chowder

1. 1

   Rinse and debeard mussels.

2. 2

   Steam in large pot with 1 cup water until all shells are open (approximately 4 minutes).

3. 3

   Remove meats and chop in half.

4. 4

   Save 1 1/2 cups strained mussel broth. Saute salt pork in pot until partially rendered.

5. 5

   Add onions, saute until transparent.

6. 6

   Add flour and blend.

7. 7

   Add broth.

8. 8

   Stir and bring to boil.

9. 9

   Add potatoes.

10. 10

    Boil until done (10 minutes). Add mussel meats and cream.

11. 11

    Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.