Let’s Make a Traditional French Mussel Chowder

bigboyrecipe2015
Jun 3
4 min read

In the midst of this chaotic daily life, seeking a bowl of heartwarming soup is like finding a resting place for the soul. Lately, I have been immersed in a homemade "Mussel Chowder", a dish that transcends mere cooking—it is a journey of dialogue with ingredients. Embracing the philosophy of "handmade bare food," which emphasises returning to the authenticity of ingredients and shunning excessive embellishment, this bowl of soup has become a heartfelt conversation with the sea—simple yet brimming with vitality. Let us explore the flavor and story of this soup together, savoring its essence.

Let’s Make a Traditional French Mussel Chowder

What is Chowder?

The name "Chowder" might carry an exotic allure for many, yet its roots stretch far back to the culinary traditions of France. The term is said to have evolved from the French word "Chaudière," meaning the large pot once used by fishermen to cook seafood. In the Brittany region of France, fishermen would habitually use these pots on their boats or along the shore, simmering fresh seafood, potatoes, and onions into a thick, hearty soup. This tradition later traveled with immigrants to North America, where the pronunciation of "Chaudière" was simplified, gradually transforming into the Chowder we know today. Renowned for its rich texture and the freshness of its seafood, this soup stands as a culinary heritage spanning centuries.

The term is said to have evolved from the French word "Chaudière," meaning the large pot once used by fishermen to cook seafood.

Other Seafood Pairings

While mussels take the spotlight this time, the versatility of Chowder is truly commendable. Beyond mussels, you can opt for clams, crab meat, shrimp, or even fish fillets, freely pairing them according to the season and your preferences. Each seafood brings its unique flavor—clams offer a delicate sweetness, crab meat adds richness, and shrimp injects a fresh bite. What’s more intriguing is the opportunity to incorporate local specialties, such as Australia’s pipis or New Zealand’s green-lipped mussels, infusing the soup with regional character. Regardless of the choice, the key lies in ensuring the freshness of the ingredients, preserving the soul of the sea within the broth.

Beyond mussels, you can opt for clams, crab meat, shrimp, or even fish fillets.

Key Points for Making Chowder

The essence of crafting a chowder lies in mastering the heat and layering the ingredients. Begin with fresh mussels, ensuring their shells remain closed, and clean them by removing the beards to avoid affecting the texture. During cooking, steam the mussels with white wine, reserving the liquor as the soul of the broth. Next, fry bacon and onions until fragrant, add celery and potatoes, then thicken with flour, blending in milk and mussel liquor, simmering slowly until it reaches a creamy consistency. Finally, incorporate the mussel meat and heavy cream for a velvety finish, ideally paired with toasted bread for a hint of crunch. I personally discourage using too much flour, as it can result in an overly pasty texture. Instead, I prefer adding more potatoes, mashing them during cooking to release their starch, creating a chowder that is both thick and naturally smooth. The process demands careful attention—excessive heat can destroy the freshness, while insufficient heat may lack the desired richness.

I prefer adding more potatoes, mashing them during cooking to release their starch, creating a chowder that is both thick and naturally smooth.

Savoring this bowl of Mussel Chowder feels like standing by the seaside, listening to the rhythm of waves and fishermen’s songs. The heart of chowder lies in letting the ingredients speak, requiring no excessive seasoning to awaken the taste buds. Whether shared with family or enjoyed in solitary reflection, this soup is a tribute to warmth and nature. Give it a try with your own hands, and perhaps you and I can rediscover the true flavour of life in this simple bowl.

Watch the video below now! Scroll down for a detailed written recipe and instructions.

Ingredients (serve 3-4)

Mussels	1kg
White wine	100ml
Bacon	50g
Onion	1 each
Celery	150g
Potato	400g
Plain Flour	1 tbsp
Milk	300ml
Mussel juice	400ml (from above)
Fish stock/water	300ml
Thyme	few sprigs
Parsley	few sprigs
Thickened Cream	100ml

Steps

1.

Remove the beards from the mussels and scrub them clean.

2.

Place the mussels in a pot, add white wine, cover with a lid, and cook until all the mussels open. Remove the mussel meat and strain the mussel liquid from the pot, reserving it for later use.

3.

Chop the bacon finely; dice the onion and celery finely; cut the potatoes into cubes.

4.

Heat a pot over medium-low heat, add a suitable amount of oil, and cook the bacon to render its fat. Then add the onion and sauté until slightly caramelised.

5.

Add the celery and cook until softened. Then add the potato cubes and stir well.

6.

Add one tablespoon of flour and stir to combine. Then add the reserved mussel liquid, milk, fish stock/water, and thyme. Bring to a boil, then reduce to low heat and simmer for about 20 minutes.