Creamy Mussel Chowder with Crispy Guanciale
I'm not sure I've ever loved a soup recipe more than this creamy mussel chowder, and I make a lot of soup. It's got everything—tender mussels, silky broth, soft fennel that kind of melts into the background, and crispy guanciale on top for that salty crunch you didn't know you needed. Honestly? Best chowder I've ever had. You need this in your life immediately!
Servings: 2 -3 servings
Calories: 848kcal
Equipment
Large pot with tight fitting lid
Small mixing bowl lined with paper towel
Ingredients
For the Soup
- 2 lbs mussels
- 1 cup (237ml) water
- ½ cup (118ml) white wine, such as Chardonnay
- 1 Tbsp (14g) unsalted butter
- 3 oz guanciale, diced (I’ve seen guanciale sold in packages that are either 3 or 4oz, use whichever you have access to) – yes, you can substitute with pancetta or bacon
- 1 small fennel remove the core, then dice into ¼-inch pieces , fennel fronds reserved for garnish
- ½ medium sweet onion, diced
- 3 cloves of garlic, peeled and finely chopped
- 1 medium Yukon gold potato, cut into ¼-inch dice (about ⅓ lb)
- 1¼ cup (300ml) heavy cream
- 1 Tbsp (15ml) sherry vinegar
- 2 Tbsp finely chopped fresh herbs, such as parsley, tarragon, and/or chives, plus more for serving
For Serving
- Crusty baguette or oyster crackers
Instructions
- Clean mussels. Scrub under cool water, then soak in cold water for 10–15 minutes to release grit. Lift out the mussels, replace the water, then repeat once more. Drain, then remove the “beard” by pulling it firmly away from the shell.
- Steam mussels. In a large pot, combine 1 cup of water, ½ cup white wine, add 1 Tbsp butter, then bring to a boil over medium-high heat. Add the cleaned, rinsed mussels directly to the pot, give them a quick stir, then place the lid on top. Cook over medium heat for 5-6 minutes undisturbed. When you remove the lid, discard any mussels that remain tightly sealed, as these were dead before cooking.
- Chill. Set a fine mesh strainer over a large bowl, then strain the mussels and liquid. Set the broth aside (you’ll add it back later) and allow the mussels to cool until you can safely handle them. You can move onto the next step, but once cool, remove the mussels from the shells – just keep them in a bowl and set aside. Discard the shells.
- Cook guanciale. Reheat the same pot over medium heat, allowing any excess liquid to evaporate. Once hot, add cubed guanciale. Cook, stirring occasionally, until golden brown and crispy, about 5-6 minutes. Use a slotted spoon to transfer to a paper towel-lined bowl.
- Sauté aromatics. If the pan feels too dry, add another tablespoon of oil. Add diced fennel and onion, then season with ½ tsp Kosher salt and a little black pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add 3 cloves of chopped garlic, then cook 1 minute more.
- Add broth. Pour in the liquid from steaming the mussels.
- Add potatoes. Carefully add the diced potatoes to the pot, bring the soup back up to a boil, then cover with a lid and cook for about 10-12 minutes, or until the potatoes are tender and cooked through.
- Stir in cream. Pour in 1¼ cup (300ml) of heavy cream and 1 Tbsp (15ml) sherry vinegar.
- Finish, then serve. Return the mussels to the pot, stir in 2 Tbsp chopped fresh herbs, then give it a taste. Adjust seasoning if needed. Ladle into large, shallow bowls, then top with freshly cracked black pepper, crispy guanciale, and reserved fennel fronds. Enjoy with crusty bread on the side or top with oyster crackers. Enjoy!
Note: You’ll have substantially more broth than when you started, as the mussels release water they’ve held onto when they cook and open.
Notes
- To remove the beard (that stringy bit hanging from the shell), simply grip it firmly then pull it away. It takes just a second per mussel.
- You can easily double this recipe to feed a larger group, but as mussels are often sold in 2lb bags, and my children refuse to eat them, I find that we want just enough for one evening. As with all shellfish, you increase the chances of it being ‘overcooked’ and rubbery when reheating. So, if you intend to have leftovers and cook a larger portion, reheat the chowder slowly on a stovetop to avoid overcooked mussels.
- Fresh herbs: If you’re not a fan of tarragon, omit it. My husband prefers this chowder without.
Nutrition
Calories: 848kcal | Carbohydrates: 33g | Protein: 28g | Fat: 65g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 770mg | Potassium: 1401mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2145IU | Vitamin C: 39mg | Calcium: 229mg | Iron: 9mg
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