Name: Little Compton Mussel Chowder
Prep time: 40 min
Total time: 3 h
Yield: about 6 hearty servings
Cuisine: Soups, Stews, Chowders
Ingredients: 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

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Ingredients

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

Instructions

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.