Mussel and Leek Chowder

Mirugai no Omi-Otsuké

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Neither mussels nor leeks are native to Japan, but both are enormously popular among those Japanese who live abroad. In this chowder, the “foreign” broth from cooking the mussels enriches a traditional Japanese stock that’s later flavored by leeks and thickened with bean paste. All together it makes for a memorable cross-cultural soup.


  • 12–15 fresh mussels
  • 20 square inches dashi kombu (dried kelp for stock making)
  • ½ cup


With a brush, scrub the mussels well and remove their beards. Place the shells in a 4-quart, wide-mouthed pot with the dried kelp, water, and 1 tablespoon of rice wine. Cover the pot and, over high heat, co