Mussel Chowder With Bacon And Shiitake Mushrooms

More from this source
Food & Wine


Add a comment


6 ounces thinly sliced bacon, cut crosswise into thin strips

1 cup chopped onion

1 celery rib, chopped

2 medium Yukon Gold potatoes, cut into 1/2-inch dice

2 tablespoons unsalted butter

1/2 pound shiitake mushrooms, stemmed and caps thinly sliced

1 tablespoon all-purpose flour

2 cups chicken stock or low-sodium broth

1 cup dry white wine

1 cup clam juice

1 cup heavy cream

1 tablespoon vegetable oil

2 pounds mussels, scrubbed

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon hot sauce

Salt and freshly ground pepper

You might also like

Howth Head Seafood Chowder
Donal Skehan
Golden Mussel Chowder Recipe
Food Republic
Canadian Mussel, Cod & Fennel Chowder
BBC Good Food
Fish-And-Shellfish Chowder
Food & Wine
Corn, Clam, And Mussel Chowder
Cooking Light
Fish-And-Shellfish Chowder
Food & Wine
Québécois Mussel Chowder Recipe
Food Republic
Irish Seafood Chowder
Donal Skehan
Mussel Chowder
Seafood Chowder
Every Day with Rachael Ray