While reading THE MYSTERIOUS ISLAND by Jules Verne, I was so excited when the characters discovered and ate lithodomes (which are a type of mussel) during their early days on the island. I really like mussels, so I’m always looking for more mussel recipes to try. Of course, I had to make some for this menu!
If you’re new to mussels, don’t worry. The meat has a delicate, mild flavor like crab (not at all fishy). Most grocery stores carry pre-cooked mussels in the freezer section, which I find to be cost effective and easy to cook.
I decided early on that I wanted to make mussel chowder, since I knew the side dish for this menu (which I’ll share in my next post) pairs perfectly with any form of soup. I found this recipe for mussel chowder from The Guardian, which is super easy and delicious. Plus, it features leeks, which is another food the castaways found on the Mysterious Island.
This chowder is creamy, salty, and oh so satisfying. And it reheats beautifully! I often have issues with the broth of cream-based soups developing an odd texture when reheated, but this one stays super smooth, which I think is due to the bacon fat.
My one critique is that I think this chowder could use a starchy vegetable. I’ve been obsessed with rutabagas in soup ever since making Norwegian chicken dumpling soup, so maybe I’ll throw some into this recipe next time I make it!
A
Leek and Mussel Chowder
“Here are mussels!” cried the sailor; “these will do instead of eggs!”
“They are not mussels,” replied Herbert, who was attentively examining the molluscs attached to the rocks; “they are lithodomes.”
“Are they good to eat?” asked Pencroft.
“Perfectly so.”
“Then let us eat some lithodomes.”
— The Mysterious Island
INGREDIENTS:
- 3 medium leeks
- 12 oz bacon
- 2 1/2 Tbsp butter
- 2 lb pre-cooked frozen mussels
- 1/2 cup white wine
- 2 Tbsp flour
- 1 cup vegetable stock
- 1 cup half and half
- salt to taste
- 2 Tbsp chopped parsley, for garnish
Makes approx. 5 cups leek and mussel chowder
INSTRUCTIONS:
- Cut leeks in half length-wise. Cut off and discard the roots and the last half or so of the greens (you only want the white and light green portion). Slice into thin strips and rinse thoroughly in a colander (leeks love to hide dirt!). Pat dry and set aside.
- Cut bacon into bits and add to a hot dutch oven over medium-low heat with the butter. Cook for 3-5 minutes until bacon is cooked through and fat is beginning to turn golden. Stir in the leeks and cover with the lid. Cook for 20 until leeks are softened but not beginning to color. Check them occasionally and lower the heat if needed.
- Remove the mussels from their packaging and transfer to the pot, discarding any with broken shells. Also discard any small bits of loose shell. Stir in the white wine. Cover the pot with the lid again (leaving it cracked a bit to allow the alcohol fumes to escape) and bring to a boil. Once boiling, check the mussels after 2 minutes. If all the mussels are open, remove from heat. If not, continue to check every couple of minutes. It’s possible that a few may not open at all. If so, discard those mussels.
- If desired, remove the mussel meat from the shells and return the meat to the pot, discarding the shells. I kept the shells on for the pictures, but it is easier to eat without them, especially if you’re serving it to kids.
- Sprinkle flour over chowder and cook for 2 minutes more. Add the vegetable stock, bring to a boil, and stir in the half and half. Return to a boil. Add salt to taste.
- Top with chopped parsley and serve to the castaways of the Mysterious Island!
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