Made with seasoned fish stock, white wine, tender corn and cream, this make-ahead soup base is finished to order with plump mussels and fresh herbs. It’s a creamy, thick and hearty chowder served piping hot as is, or garnish with herbed croutons, if desired.
- 4 lb (2 kg) High Liner Foodservice Signature Cooked Mussels
- 1 ½ cups (375 ml) dry white wine
- 3 tbsp 45 ml) minced garlic
- 3 tbsp (45 ml) chopped shallots
- 3 baking potatoes, peeled and coarsely grated
- 8 cups (2 L) fish stock
- 4 cups (1 L) 35% whipping cream
- 1 bouquet garni (made with 4 sprigs thyme, 1 bay leaf and 1 tbsp/15 ml black peppercorns)
- 1 cup (250 ml) corn kernels
- ½ cup (125 ml) diced sweet red peppers
- ½ cup (125 ml) peeled and diced celery
- 2 tbsp (30 ml) each chopped fresh parsley and chives
- Heat large heavy-bottom soup pot over medium-heat; add mussels, wine, garlic and shallots. Cover and bring to boil; reduce heat and simmer for about 5 minutes.
- Using tongs or slotted spoon, remove opened mussels from pot. Take 80% of Mussels from shells, discarding shells. Reserve remaining mussels in shells as garnish. Let mussels cool. Lightly toss in enough olive oil to coat; cover and refrigerate until ready to use.
- To soup pot, add grated potatoes, fish stock, cream and bouquet garni; bring to boil, reduce heat, cover and simmer until potatoes have thickened soup base, about 20 minutes.
- Remove and discard bouquet garni. Stir in corn, sweet peppers and celery; simmer until crisp-tender, about 3 minutes. Season to taste with salt and pepper. Let cool, then refrigerate until service time, if not using right away.
- When ready to serve, heat to order desired amount of creamy soup base. Add some of the shell-removed mussels and a sprinkle each of parsley and chives. Bring to simmer to thoroughly warm through. Garnish with reheated shell-on mussels, adding additional herbs, if desired.