Mussel Chowder with Parsnips and Tarragon


Mussel Chowder with Parsnips and Tarragon

1 Large Leek, diced
1 Small fennel bulb, finely diced
1 Shallot, minced
4 Parsnips, peeled and diced
1 Cup of White Wine
1 Cup of Whole Milk
1 Pound (454 grams) Mussels, rinsed and cleaned
1 Tablespoon Fresh Tarragon, chopped
Olive Oil

Sweat leek, shallot and fennel over low heat in a little bit of olive oil. When the vegetables begin to soften and turn translucent, turn up the heat to medium and add the parsnips. Saute for a few minutes until all vegetables just begin to colour and add the mussels. Add the white wine and cover until mussels are nearly cooked. Remove lid, add milk, tarragon and season to taste. Serve with crostini or crusty bread.

Lots of white wines will work for pairing, but for a real wow, try a young, vibrant red. The earthiness of the parsnips and the anise notes of the fennel and tarragon will really shine when matched with a young Austrian red. Austria is more famous for their Rieslings and Gruner Veltliners, but the red wines in a region known as Burgenland are outstanding. A favourite is a fresh and lively blend of two native varietals (Blaufrankisch and St. Laurent) from Claus Preisinger called “Basic 2007.”


Leave a Reply

If so desired you may use HTML in your comments. Links, bold/strong and emphasis/italics tags are all accepted! However more than one link will flag you as spam so write carefully!

Our Sponsors

These are our friends, neighbours and some of the best food resources around. They support us. We support them. You should too.