Little Compton Mussel Chowder
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 40
This savory mussel chowder is salty and of the sea, but what we like best about it is the ease with which it's prepared.
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- 1/4 pound salt pork, diced
- 1 cup thinly sliced onions
- 2 cups chopped tomatoes (fresh or canned)
- 1 cup thinly sliced green peppers
- 2 cups diced new or Yukon Gold potatoes
- 2 cups corn (fresh or canned)
- 1/2 peck (6 pounds) mussels in their shells, scrubbed and debearded
- Kosher or sea salt and
- freshly ground black pepper, to taste
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
In a heavy saucepan over medium-high heat, fry pork and onions until onions become light brown, about 10 minutes. Add tomatoes and peppers; simmer on low 2 hours. Add potatoes and corn; cook until tender, about 10 minutes.
In a large stockpot, bring 1 quart of water to boil. Add mussels and steam until shells open (discard any that do not open). When shells open, transfer mussels to a colander, saving any liquid. Strain liquid and add to pot with vegetables. (If desired, remove mussels from their shells; discard shells and reserve mussels.) Season vegetables (be sure to taste first -- the mussel broth will be naturally salty) with salt, pepper, cayenne, and paprika. Add mussels to pot just before serving.