Corn and Mussel Chowder

Corn and Mussel Chowder-3926-1

In his brilliant maritime novels set during the Napoleonic wars the English writer Patrick O’Brian was ruthlessly accurate about the handling of square-rigged sailing ships and the social relations in the British navy.  In order to keep readers from feeling completely adrift O’Brian, whom the NYT Book Review dubbed “Jane Austen at sea,” often had his sea-wise characters explain details of shipboard life to landlubbers who had wandered into the story.  Those new to cuisine afloat soon learned, for example, that chowder and the dreaded “portable soup”* were thickened with hardtack lest the liquid slosh out of the bowl and onto the diner. Hardtack, sailors then cheerfully pointed out, was infested with worms, nicknamed “bargemen,” after their resemblance atop the crackers in the soup, to pilots steering captain’s barges  from one side of the bowl to the other.   In MASTER AND COMMANDER, O’Brian has a character contemplate his soup with its infested crackers and then observe, “Don’t you know that in the Navy one must always choose the lesser of two weevils.  Oh ha, ha, ha, ha!”  

You’re either on board with this kind of humor or you’re not.  If you’re not, you can console yourself with today’s post, Corn and Mussel Chowder.  Oh ha, ha, ha, ha!

Advertisements

You say pistou, I say pestle

Okay, you were expecting a disquisition on Potted Peppers this week.  I’m sorry, but for technical reasons we’ve had to postpone it.  In the meantime, console yourself with these Mussels with Pistou instead.  We’ll get the Potted Peppers out in a few weeks.  All things come to those who wait. In April I met our …