A Chowder of Mussels and Leeks

Name: A Chowder of Mussels and Leeks
Yield: enough for 4
Ingredients: leeks – 3; smoked bacon – 5 ounces (150g); butter – 3 tablespoons (40g); mussels – 2 pounds (1kg); white vermouth – 2 glasses; potatoes – 1 pound (450g); heavy cream – 3/4 cup (200ml); bay leaves – a couple; thyme – 4 sprigs; parsley – a few sprigs, chopped

December 14, 2011

Onions have always had a slightly awkward relationship with fish. They seem particularly ungainly and rough edged alongside the white varieties or shellfish. Shallots work better, with their milder notes and less significant dose of sugar, but of all the alliums it is the leek that marries most successfully. The white of the leek has an elegance and subtlety that is unlikely to overpower any fish you put it with. In a soup or pie, it dances with the piscine ingredients where an onion would tread on their toes. Chowder is traditionally a hearty bowl of food. The one I make with mussels and bacon is a short step away from the big clam and potato numbers I have eaten in Boston, in that it is somewhat lighter and less creamy, but it is still essentially a big soup for a cool day.

Recipe notes

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