By Yankee Magazine
Aug 13 2013
Little Compton Mussel ChowderPhoto Credit : Polss, Madeline
This savory mussel chowder is salty and of the sea, but what we like best about it is the ease with which it’s prepared.
1/4 pound salt pork, diced
1 cup thinly sliced onions
2 cups chopped tomatoes (fresh or canned)
1 cup thinly sliced green peppers
2 cups diced new or Yukon Gold potatoes
2 cups corn (fresh or canned)
1/2 peck (6 pounds) mussels in their shells, scrubbed and debearded
Kosher or sea salt and
freshly ground black pepper, to taste
1/4 teaspoon cayenne pepper
1 teaspoon paprika
In a heavy saucepan over medium-high heat, fry pork and onions until onions become light brown, about 10 minutes. Add tomatoes and peppers; simmer on low 2 hours. Add potatoes and corn; cook until tender, about 10 minutes.
In a large stockpot, bring 1 quart of water to boil. Add mussels and steam until shells open (discard any that do not open). When shells open, transfer mussels to a colander, saving any liquid. Strain liquid and add to pot with vegetables. (If desired, remove mussels from their shells; discard shells and reserve mussels.) Season vegetables (be sure to taste first — the mussel broth will be naturally salty) with salt, pepper, cayenne, and paprika. Add mussels to pot just before serving.