Smoked mussel chowder

Serves 4

  1. 2 strips bacon, diced
  2. 1tb butter
  3. 1 onion
  4. 4 ribs celery
  5. 1 fennel bulb
  6. 2 sprigs thyme
  7. 1tsp fennel seed, toasted and crushed
  8. 4 russet potatoes in 1in pieces
  9. 8oz smoked mussels
  10. 1 quart fish stock
  11. 2 cups half-and-half
  12. Fresh nutmeg
  • Cook 1-2 until rendered. Set bacon aside and cook 3-6 for 5 minutes. Add fennel seed for 1 minute. Add 8-10 and simmer for 20 minutes.
  • Add half-and-half and reserved bacon and rest off-heat for 20 minutes. Remove thyme, divide and top with nutmeg.

 

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