Mussel Chowder


	Mussel Chowder


	Mussel chowder is fresh onions, green peppers, tomatoes, potatoes, and corn mixed with fresh mussels in a hotly seasoned seafood broth. Mussel chowder is great on a summer day.

	Ingredients -

	1/4 pound Salt Pork, diced 1 cup thinly sliced Onions 1 cup thinly sliced Green Peppers 2 cups chopped Tomatoes, fresh or canned 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 Sea Salt, to taste Fresh Ground Black Pepper, to taste 1/4 teaspoon Cayenne Pepper 1 teaspoon Paprika

	Preparation:

	1. In large saucepan, saute pork and onions 10 minutes, until onions become light brown over medium heat. 2. Reduce heat, add peppers and tomatoes. Simmer 2 hours. 3. Add potatoes and corn to saucepan and cook until soft. 4. Add 1-quart water to large stockpot. Bring water to boil. 5. Add mussels and steam until shells open. Discard mussels that don’t open. 6. Strain mussels in colander, saving the liquid. 7. Add liquid to chowder mixture. 8. Season with salt, pepper, cayenne, and paprika. 9. Add mussels to chowder just before serving.

	Variations and Recipe Ideas:

Cooking Tip

Salt Pork

Salt pork is very fatty, but adds a hearty pork flavor to chowders and stews. An equal amount of ham, bacon, or pancetta can be used as a substitute for the salt pork to add a pork flavor.

Cooking Tip

Cayenne Pepper

You could use raw chili peppers in place of cayenne pepper such as the serrano chili pepper. Tabasco pepper would also achieve the same heat level.