Mussel Chowder With Bacon, Leek, and Lime

Name: Mussel Chowder With Bacon, Leek, and Lime
Yield: Serves 8
Ingredients: 2 pounds fresh mussels in the shell; Extra-virgin olive oil, as needed; 4 strips bacon, diced; 3 cups roughly chopped leeks; 2 cups chopped celery; 1 cup roughly chopped onion; 2 garlic cloves, minced; Kosher salt and freshly ground black pepper; 2 dried bay leaves; 1 tsp. fresh thyme leaves; 2 Tbsp. all-purpose flour; ⅓ cup dry white wine; 1 pound russet potatoes, peeled and cut into 1-inch cubes (about 4 cups); 6 Tbsp. cold unsalted butter; Grated zest and juice of 1 lime; 3 cups whole milk; 1½ cups heavy cream; ⅓ cup chopped fresh cilantro

By Erin French

November 1, 2023

Photo by Nicole Franzen

This is the quinetessential soup of the place I call home, and it’s one that I crave year-round. There is little that is more comforting than a bubbling pot of chowder on the woodstove, with a creamy mugful in hand—it somehow makes the shorter days of winter feel longer and lighter. But this mussel chowder is equally well suited for summertime, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

This recipe was excerpted from ‘Big Heart Little Stove' by Erin French. Buy the full book on Amazon.