The Shipwright’s Daughter Chowder

Butternut squash, smoked mussels, fines herbes

Makes 4 servings

INGREDIENTS

• 3 lbs. fresh mussels

• 1 cup extra virgin olive oil, separated (½ cup for mussels, ½ cup for chowder)

• 1 bottle white wine, separated (½ for mussels, ½ for chowder)

• ¼ cup smoking chips

• 1 cup butter

• Several sprigs fresh thyme and one bay leaf, tied in a bundle

• 2 cups white onion, finely diced

• 1 cup celery, finely diced

• 1 cup Yukon Gold potatoes, peeled and finely diced

• 2 cups butternut squash, diced small (use the top part of the squash for the small dice and the seeded bulb for the large dice that will be pureed)

• Salt & pepper to taste

• 2 cups steaming liquid from the mussels

• 3 cups nice fish stock (can substitute clam juice)

• 1.5 - 2 cups large, diced butternut squash

• 1 cup heavy cream

• ¼ cup mixed chopped fresh herbs (dill, tarragon, parsley, chives)

DIRECTIONS:

1. Clean the mussels under running water, removing the beard (the small bit of seaweed that sticks out of the shell).

2. Heat a lidded pot large enough to hold all the mussels with room to stir. Heat ½ cup of the olive oil, then add the mussels. Stir to coat with oil and return to simmer on high heat.

3. Add half of the bottle of wine and cover. Steam until mussels are open, stirring occasionally, for about 5-10 minutes. Remove the mussels to a tray and place them in the fridge to cool, reserving 2 cups of the steaming liquid.

4. When cool, shell the mussels and smoke them in the smoker of your choice for 15 minutes with heavy smoke. Cool and set aside.

5. In a large sauce pot, heat the butter and remaining olive oil. When the butter is melted and bubbling, add thyme and bay leaf, and stir to scent the oil.

6. Add the onion, celery, potatoes, and small diced butternut squash. Season liberally with salt and pepper. Sweat on medium heat, stirring often, until tender.

7. Add the remaining wine and simmer for 3 minutes. Add the mussel steaming liquid and fish stock, and simmer until tender.

8. Strain out the vegetables and return the liquid to the pot. Cook, reducing the liquid by onethird. Add the large, diced squash and simmer for 20 minutes, until tender. Add the cream and simmer for an additional 20 minutes.

9. Puree the liquid into a smooth base.

10. Combine the veggies into the base, add the smoked mussels, and heat to a simmer. Add the chopped herbs and serve.