Lightly curried mussel chowder from 50 Chowders: One Pot Meals - Clam, Corn and Beyond by Jasper White

Where’s the full recipe - why can I only see the ingredients?

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

  • ksg518 on March 20, 2017

    This is fantastic! Like any shellfish chowder, it is a bit of work. And the cream definitely puts it in the "indulgence" category. But the combination of flavors can't be beat. The recipe notes that bacon can be used in place of the salt pork; I've always used bacon. I've found PEI mussels work well with this recipe since they're small enough to fit easily on a spoon. (My local Whole Foods usually has them.)

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