Mussel Chowder
Chowder is a creamy seafood soup from North America that can be made with various types of fish. This version is incredibly delicious, thanks to the slightly sweet flavour of Zeeland mussels. It can be served as an appetiser but is also perfect as a main course.
Rinse the mussels and discard any broken ones. Cook the mussels for 3 minutes in the fish stock.
Scoop the mussels out of the pan and strain the cooking liquid, passing it through a cheesecloth if needed to remove any sand or debris. Set the mussel broth aside. Remove the meat from the shells, but keep 20 mussels in their shells for garnishing the soup later.
Melt the butter in a soup pot over medium heat. Add the bacon, onion, and celery, and cook for about 5 minutes until the onions are translucent and the bacon fat has rendered. Add the potato cubes and cook for another 1-2 minutes. Then, pour in the mussel broth and fish broth, and add the bay leaves and thyme. Bring everything to a boil and let the potatoes cook for 8-10 minutes, testing if they're done by inserting the tip of a knife and feeling for resistance. Add the cream and stir well.
Season the soup with pepper and salt if needed. Taste first, as the mussel broth and bacon may already add enough salt. Let the soup simmer over low heat for another 4-6 minutes before serving.
Divide the mussels in their shells among the soup bowls and pour the chowder over them. Garnish with sprigs of chervil and, optionally, thyme.
