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Mussel Fennel Chowder


2 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
1/2 bulb fennel, finely diced
4 red potatoes, cut into 1/2 inch cubes
1 tsp chopped garlic
1 cup white wine
2-1/2 cups clam juice
1-1/2 cups cooked mashed potatoes
1 cup milk
1 bay leaf
Pinch cayenne pepper
1/2 tsp thyme
1/2 lb smoked mussels
Fresh parsley sprigs
Salt and pepper

Heat olive oil in soup pot. Add onions, carrots, calery, fennel, and garlic. Gently sauté for 10 minutes. Do not let vegetables brown. Add potatoes. Add the wine, clam juice, bay leaf, cayenne and thyme. Let the soup simmer until potatoes are cooked. Stir in mashed potatoes, milk and mussels. Salt and pepper to taste. Do not let the soup come to a boil. Garnish with parsley.

Serves 4 to 6




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.