Mussel chowder follows a standard chowder-making formula. But the use of mussels, fennel and a mussel broth puts an interesting and delicious twist on more common chowder recipes.
Here's a few tips and variations:
1. It's always good to let your chowder rest at room temperature before serving to let the flavors meld together. This is known as "curing." An hour or so will improve the flavor quite a bit. Refrigerating it for a day or longer will improve it even more!
2. Adding fresh herbs with the potatoes will give some nice additional flavors. Tarragon and thyme both would work well.
3. To make the diced pieces of salt pork even more divinely delicious, put them in an oven at 350 until they crisp up.
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