Food Network: Mussel Chowder

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Mussel Chowder
Recipe courtesy Emeril Lagasse, 1998

Ingredients
3/4 pound bacon, julienned
2 cups chopped yellow onions
1 cup chopped celery
1 cup diced carrot
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
6 bay leaves
3/4 cup all-purpose flour
8 cups chicken stock
1 1/2 pounds new potatoes, quartered
1 cup fresh sweet corn

1 teaspoon crab boil seasoning
1 cup half-and-half
1/2 cup finely chopped fresh parsley
4 pounds small cultivated mussels
1/4 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Crusty bread, as an accompaniment

Directions
In a large nonstick stockpot, over medium heat, render
the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the
vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the
vegetables are soft and tender.

Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the
chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the crab
boil. Simmer for 15 minutes, or until the potatoes are fork tender. Stir in the
half-and-half and parsley. Add the mussels and simmer the soup for 5 minutes. Stir
in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Serve
hot with crusty bread.