Maritime Mussel Chowder

This is from Michael Smith’s new cookbook, Family Meals. In the Maritimes, every family has their own chowder recipe, passed down through generations, he says. This is his family’s recipe. — Mia Stainsby

Recipe:
4 slices bacon, chopped
1 or 2 onions, chopped
2 celery ribs, chopped
3 cloves garlic, thinly sliced
1/2 cup (125 mL) of any white wine
1 cup (224 g) whipping cream
1 cup (230 g) water
5 pounds (2.25 kg) fresh mussels, scrubbed, debearded, rinsed
2 bay leaves
Handful of fresh thyme sprigs, half whole, half finely chopped
2 large potatoes, unpeeled, diced
One 12-oz (375 mL) can of unsweetened evaporated milk
Handful of fresh parsley leaves, chopped
Freshly ground pepper

Toss the bacon into soup pot. Pour in 1/2 cup (125 mL) water. Set the heat to medium-high and cook, stirring often, until the water is evaporated and the bacon becomes crisp, 10 minutes or so.

Add onions, celery and garlic. Continue cooking and stirring as the flavours deepen and textures soften, 2 or 3 minutes. Splash in the wine, then add the cream and water. Pour in the mussels, then add the bay leaves and the whole thyme sprigs. Bring to a vigorous boil for a moment, then immediately reduce the heat to a slow steady simmer. Toss in the potatoes and simmer until they soften and release their starches, 20 minutes or so. Finish the chowder with the delicate evaporated milk, the reserved mussel meat, the chopped thyme, parsley and pepper.

Makes 4 to 6 servings


What to drink with it
A delicious creamy chowder is easily paired with a crisp, fruity white.— Anthony Gismondi

Calliope Sauvignon Blanc 2013, British Columbia, $17

Tropical fruit flavours with bits of candied grapefruit and orange will blend into the soup.

Masi Masianco Pinot Grigio-Verduzzo 2013, Verona, Veneto, Italy, $18

Pear, apple and citrus flavours will cut through each sip of your creamy soup.

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