Québécois mussel chowder with cod and cider from Roast Figs, Sugar Snow: Food to Warm the Soul (page 125) by Diana Henry

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Notes about this recipe

  • SheilaS on March 01, 2024

    Seriously delicious for something so simple. The potatoes get seasoned through and through from cooking with the leeks and the cider used to cook the mussels. The big squeeze of lemon juice at the end is a must - it makes all the flavors sing!

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