Tonight’s late night dinner was Golden Mussel Chowder, from Greg and Lucy Malouf’s cookbook Malouf. I won’t share the recipe itself here, since I created this dish directly from the cookbook – but you can get a copy of it for yourself recipe here on Cooked.com which is a site that shares popular recipes from new cookbooks for a fee. Or you can get a copy of the cookbook Malouf here. If you like Middle Eastern flavors you should definitely check this one out. Beautiful photos and elegant recipes broken down in a way that makes it easy for the home cook to replicate.
What I can tell you is the flavor profile of the dish: yellow potatoes, tomato, leeks, garlic, celery, golden spice mix (a blend of coriander, cumin, turmeric, ginger, and chili), preserved lemon (which I made myself! you can get the recipe here) saffron, a pinch of harissa, and some rendered bacon, with Canadian mussels from Prince Edward Island, then finished with a little 10% cream and some black pepper.
To make the spice blend yourself:
Combine 1 TB cumin, 1 TB coriander, 1/2 TB turmeric, 1/2 TB ground ginger, 1/4 TB chili powder, and blend well. Lends well to almost any dish, but particularly shellfish. Perfect.
This dish is best served with some grilled bread drizzled with olive oil- you’re going to want something to soak up that broth!