SAN FRANCISCO-INSPIRED MUSSEL CHOWDER

San Francisco-Inspired Mussel Chowder image

Provided by Carla Hall

Time 35m

Yield 2 servings

Number Of Ingredients 14

4 bacon slices, chopped
1/2 cup chopped scallions (white and light green parts), plus more for garnish
3 cloves garlic, minced plus 1 whole clove
1/2 teaspoon kosher salt, plus more for seasoning
2 thyme sprigs
1 lemon, zest peeled into strips with a vegetable peeler
2 cups fish stock
2 medium Yukon Gold potatoes, peeled and diced
Pinch of ground white pepper
1 pound mussels, scrubbed and debearded
1 cup heavy cream
Olive oil
1 baguette, sliced
1 clove garlic, whole

Steps:

Cook the bacon in a large deep skillet with 1 tablespoon olive oil over medium heat until crispy, stirring occasionally, about 6 minutes. Transfer to a plate lined with paper towels, reserving the drippings in the skillet.
Cook the scallions in the reserved bacon drippings over medium heat, stirring frequently, until softened. Place the minced garlic on your board and sprinkle with a generous pinch of kosher salt, then use the side of a chef's knife to scrape into a paste. Add the garlic, thyme and lemon peel strips and cook until fragrant, 2 minutes. Add the fish stock and potatoes, 1/2 teaspoon salt and a pinch of white pepper; bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 5 minutes.
Increase the heat to medium-high, add the mussels, cover and cook until the mussels have opened, 2 to 3 minutes. Remove from the heat and discard any mussels that have not opened.
Return the pan to the heat and simmer until the liquid is slightly reduced, about 2 minutes. Stir in the heavy cream and lemon juice. Top the mussels with the cooked bacon and extra sliced scallions.
Preheat a grill pan over medium-high heat. Brush the baguette slices with a little olive oil, then add to the grill pan and cook until golden brown, 2 minutes per side. Remove from the pan and rub with the whole garlic clove. Served the mussels with the grilled bread.