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…
Posted by: Anthony Nicalo on Tuesday, January 26th, 2010
Categories: Guidance | Tags: chowder, mussels, parsnips, Seafood | No Comments »