Clam Chowder à la Mrs. Hussey from the Trinkkettle Inn on Nantucket

Ingredients for 2 servings:

• 300 g mussels, ready to cook (without shell), frozen
• 300 g pulled pork, ready to cook
• 500 ml fish stock
• 500 ml vegetable stock
• 1 tbsp, heaped garden herbs, frozen
• n. B. Pepper, freshly ground
• 2 dashes of Sriracha sauce
• 4 rusks, preferably ship’s rusks, otherwise normal
• Salt
• 2 tbsp crème fraîche
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

based on Herman Melville’s Moby Dick

Thaw the mussels according to the package instructions. Cook with fish stock and broth in a casserole (or other suitable pot) for approximately 10-20 minutes. Add the finely shredded pulled pork. Cook thoroughly, then add the butter and crème fraîche. Season with herbs, Sriracha sauce, salt, and pepper. Thicken with the crumbled rusk until the consistency is Mrs. Hussey’s. When serving, shout “Mussel for two!” and devour in no time. Serve with fresh baguette.