Mussel Chowder

We’ve been to Fisherman’s Wharf in San Francisco for a number of times and we seldom missed the clam chowder since we had it. It is just so good. . . . We usually buy one cup for $5. Last Saturday, 01/22/2011, me and my daughter Louise went for a bay cruise, and went for a clam chowder for a quick snack. This time I looked at the ingredients closer and imagined how would I make it at home. I see tiny cubes of potatoes and it taste milky. I think I got it, so I tried it at home.

My family think it was goooooodddd! So maybe you want to try it at home too.

Mussel Chowder


Fresh Mussels


Potato flour

Ingredients:

Mussels (Fresh and cleaned)
potatoes (cubed finer) if you want a little sweet taste, combine sweet potatoes and regular potatoes
butter
milk (whole fresh milk or evaporated milk)
mozzarella cheese
potato starch
salt
pepper
olive oil
green onions, finely chopped
finely chopped garlic
onions, finely chopped
white wine
water

Procedure:

1. Sautee garlic and onions in olive oil.
2. Add mussels, salt and pepper. Continue the sautee until shells open.
3. Add white wine and continue sauteing.
4. Add enough water enough for the soup.
5. Add add potato and sweet potatoes together.
6. Add butter, half of the milk and simmer until potatoes are soft.
7. While simmering the cubed potatoes. . . .
on a separate small bowl, dissolve potato starch on tap water and set aside.
8. When the potatoes are soft and the soup turned starchy, add the last batch of milk and
the mozzarella cheese and simmer for 5 mins more. .
9. Add Green onions and finally add the dissolve potato starch.
10. Stir until soup thickens a little bit and final taste.
11. Serve hot with sourdough bread or French bread.

Tips: If you bought too much mussels and you can’t cook at one time, store it in a container with ice and refrigerate, do not freeze.

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