"Those who forget the pasta are condemned to reheat it."--Unknown

Creamy Mussel Chowder Recipe

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This recipe for Creamy Mussel Chowder, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


50 each Mussels Fresh
3 quarts Water
1 each Onion diced
1 stalk Celery diced
cup Olive Oil blend
1 cup Flour
1 quart Half and Half
2 each Potatoes peeled and diced
1 teaspoon Thyme Leaves
cup Parsley chopped
1 tablespoon Salt
1 teaspoon Ground Black Pepper

Wash mussels well and remove beards
Bring water to a boil, add mussels, cover and cook until all shells are open.
Remove mussels and chill, strain the stock through a China cap and reserve.
Remove mussels from the shells, chop and set aside until needed..
Saute onions and celery in olive oil until softened. Dust with flour to make roux.
Add hot stock, stir to dissolve roux, bring to a boil then simmer.
Add potatoes and thyme, let simmer for 30 minutes, until potatoes are tender.
Add chopped mussels to the soup, continue to simmer
Add half and half, parsley and seasoning.
Taste and adjust seasoning if necessary, serve.

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