Mussel Chowder

Recipe Ingredients

3/4 lb	340g / 11oz	Bacon - cut julienne
2 cups	125g / 4.4oz	Chopped yellow onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Diced carrot
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
6		Bay leaves
3/4 cup	46g / 1.6oz	All-purpose flour
8 cups	1896ml	Chicken stock
1 1/2 lbs	681g / 24oz	New potatoes - quartered
1 cup	62g / 2.2oz	Fresh sweet corn
1 teaspoon	5ml	Crab Boil
1 cup	237ml	Half-and-half
1/2 cup	73g / 2.6oz	Finely-chopped fresh parsley
4 lbs	1816g / 64oz	Small cultivated mussels
1/4 teaspoon	1.3ml	Hot sauce
1 teaspoon	5ml	Worcestershire sauce

Recipe Instructions

In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Add the mussels and simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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