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

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Notes about this recipe

  • chawkins on December 24, 2023

    This was just okay for me. It was a bit too sweet for my taste.

  • breakthroughc on March 19, 2023

    As written this would be a really bland chowder. Thanks to Barb_N I started with some bacon. Diana says it doesn’t need salt, but it does. I also added some corn, Tabasco and a little bit more cream at the end. I made it for our monthly cocktail night with friends and the guys loved it, I thought it was okay, not sure I would make again.

  • Barb_N on February 18, 2020

    I felt like the cider flavor was completely cooked off after steaming the mussels. If I make this again, I will hold back half the cider to add at the end. I also found myself wishing for bits of bacon to season the broth.

  • Avocet on March 15, 2016

    This was excellent. The cider lends a subtle note, it doesn't come across as cider. The cod was perfect tender and sweet. Did need the squeeze of lemon. We'll make this again.

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