SOUP RECIPE: Mussel Chowder

4-lbs mussels
1 1/2-cups onion, chopped
2-cloves garlic, chopped
1/4-cup butter
2-cups water
1-tsp dried parsley
1/2-tsp thyme
4-cups potatoes, peeled and diced
3-cups buttercup squash, diced
3-cups milk
1-cup green onion, chopped
1-cup celery, chopped
Dash of pepper
4-6 drops of Tabasco sauce
1/2-tsp Worcestershire sauce
1-tsp salt
Paprika

Rinse mussels and remove threads (beard)
Sauté onion and garlic in butter until tender
Add water, parsley, and thyme
Bring to a boil; add mussels and cover
Steam 5-7 minutes or until shells open
Remove mussels from shells and reserve
Strain mussel broth through several layers of cheesecloth
Return to saucepan and bring to a boil
Add potatoes and cook until almost tender, about 7 minutes
Add squash and cook until vegetables are tender
Gradually pour in milk
Add mussels, green onion, celery, pepper, Tabasco, Worcestershire, and salt
Heat gently for 5 minutes
Sprinkle each serving with paprika

Makes 6-8 servings

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