A chowder of mussels with bacon, leek & lime from Big Heart Little Stove: Bringing Home Meals & Moments from The Lost Kitchen (page 75) by Erin French

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Accompaniments: Backyard biscuits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on January 19, 2024

    This was just wonderful. I made it a night ahead of time to allow the flavors to develop. Dinner guest loved it as a main course and happily took home leftovers. It is time consuming -- many ingredients require chopping, and the mussels need to be steamed and picked from their shells -- but so worth the effort. The lime zest and then fresh lime juice added to individual bowls before serving really brightens the chowder and cuts through the richness of the butter and cream. I used 2 1/2 pounds of mussels (1/2 pound extra) and might increase that to three pounds next time. My mussels were very fresh with very few discards, but I like chowders with maximum amount of seafood. Recipe is definitely a keeper. Served with an autumn kale salad with roasted delicata squash, golden raisins, toasted almonds (Epicurious).

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