Description
A creamy, comforting chowder featuring fresh leeks and tender mussels, capturing the essence of coastal flavors.
Ingredients
- 2 leeks, trimmed and sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons butter
- 4 cups vegetable stock or fish stock
- 2 cups heavy cream
- 1 pound mussels, cleaned and debearded
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the leeks, onion, and garlic; sauté until softened.
- Pour in the stock and bring to a gentle simmer.
- Add the mussels and cover the pot, cooking until the mussels open, about 5-7 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
Use the freshest mussels available for the best flavor. Add a splash of lemon juice or zest for a refreshing twist.
