This recipe can be enjoyed anywhere, but some of the world’s best and freshest mussels are farmed in Cape Cod. Shell-fishing for clams, oysters, and mussels is a fun family activity for people of all ages in Massachusetts as well as in other states along America’s Northeast Coast. The technique couldn’t be easier: Just bring a sack out into the ocean at low tide (early morning) and start digging your heels into the dirt under the water. The coveted shellfish are not far below. When you feel one under your heel, simply pick it up and bag it. Bag enough mussels, and you might choose to make this rich and savory soup.
Recipe Servings: 6
Ingredients
- 2 Tbsp butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 tsp fresh chopped thyme
- Salt, to taste
- Ground black pepper, to taste
- 3 plum tomatoes, diced small
- 3 yukon gold potatoes, diced small
- 1 cup frozen corn or canned corn, drained
- 1 cup clam juice
- 1 cup white wine
- 2½ cups water
- 2 lb fresh mussels, removed from shells
- 1 cup heavy cream
- 2 Tbsp chopped fresh parsley
Directions
- Melt butter in pan over medium heat.
- Add onion, celery, thyme, salt, and ground black pepper. Cook for about 5 minutes, stirring occasionally.
- Stir in tomatoes, potatoes, corn, clam juice, white wine, and water.
- Bring to a boil; then reduce the heat to simmer for about 15 minutes, or until potatoes are tender.
- Stir in the mussels and heavy cream. Simmer until fully heated.
- Season to taste and serve, garnished with chopped parsley.
Notes
Optional: This recipe can also be made with clams or oysters.
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