Canadian Mussel Chowder

  • 1.5kg / 3lb Canadian Cove mussels
  • 175g / 3/4cup finely ground salt pork
  • 75ml / 1/3 cup substitute lard for pork
  • 300ml / 1 1/4cup diced onions
  • 25ml / 2tbsp all purpose flour
  • 500ml / 2cups diced potatoes
  • 500ml / 2cups hot milk
  • 125ml / 1/2cup hot light cream
  • to taste salt and pepper
  • Steam covered mussels in a small amount of water on high heat until open (5-8 minutes) and remove from shells.
  • Discard shells, reserving meat and juice.
  • Strain juice through a cheese cloth, stopping when sediment at the bottom is reached.
  • Add enough hot water to make 4 cups of mussel stock. Set aside.
  • Sauté salt pork in a large pot. Add onions and continue to sauté until onions become transparent.
  • Add flour and stir until blended.
  • Add stock and stir until smooth.
  • Bring to boil, add potatoes, and simmer until potatoes are cooked.
  • Add hot milk, hot light cream and mussels.
  • Season to taste with salt and pepper.