It's CHOWDA time! Enjoy creamy dreamy mussels in a velvety cream sauce with diced yellow potatoes, peas and celery. A crispy ciabatta to dip is the perfect pairing for this powerhouse meal!
Mussels(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden brown, 22-24 min.
While potatoes roast, roughly chop the parsley. Peel, then mince or grate garlic. Using a strainer, drain mussels over a large bowl, reserving liquid. Using a spoon, remove mussels from the shells and discard shells and any broken or closed mussels.
Heat a large pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring often, until softened and fragrant, 6-7 min. Sprinkle over the flour and cook for 1 min. Add cream, garlic, broth concentrate, and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Add mussels and reserved liquid. Cover and cook, until heated through, 2-3 min.** Season with pepper.
While mussels warm, halve ciabatta buns. Arrange on another parchment lined-baking sheet, cut-side up. Brush with 1 tbsp oil (dbl for 4 ppl), then sprinkle with half the parsley. Bake in top of oven, until golden, 4-5 min. (TIP: Keep an eye on the ciabatta so that it does not burn!)
Add roasted potatoes and peas to the pot with mussels. Stir to warm through, 1-2 min.
Divide the chowder between bowls. Sprinkle over remaining parsley. Serve with toasted ciabatta alongside.