Tonight’s late night dinner was Golden Mussel Chowder, from Greg and Lucy Malouf’s cookbook MaloufI 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 which is a site that shares popular recipes from new cookbooks for a fee. Or you can get a copy of the cookbook Malouf hereIf 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!


Posted by:Ashley

12 replies on “Golden Mussel Chowder with PEI Mussels and Saffron, from Malouf.

  1. Greg Malouf is my favourite chef…. I love preparing dishes from Greg’s and Lucy’s books. I find that their recipes are thorough and well written. The Golden Mussel Chowder looks delicious. 🙂 🙂

    1. I agree with you. I appreciate the fact that they describe their garnishes also- many big name cookbooks leave out information when it comes to the styling and details for garnishes… but not these two. They write their methods simply too, never complicated. It just goes to show that you can prepare restaurant style food at home just as well as the next guy, if only somebody would simply explain! Thanks for stopping by!

  2. Great pic! And it’s nice to know of cookbooks that don’t hold back and let the reader in the process, I think it helps break the idea that cooking is complicated, especially items like this one. Looking for the book as I type. Thanks for sharing.

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