Mussel chowder at Piedmont
My husband and I just came back from Piedmont (one of our favorite restaurants) and shared a delicious mussel and bacon chowder. It had lots of mussels sitting in a creamy broth with plenty of diced potatoes and lardons of bacon. We were scraping the bottom of the bowl to get the very last bite! I hope the chef will share this recipe, as it will go into our "family favorites." -- M.C., Chapel Hill
Chef Andy Magowan, who owns Piedmont (401 Foster St., Durham; 683-1213; www.piedmontrestaurant.com) with co-chef Drew Brown, is happy to oblige. Magowan also shares the recipe for a summery salad -- a recipe, we might add, whose directions capture the farm-to-fork spirit of the restaurant and are as refreshing as the salad itself.
Recipes
Cucumber, Mint, Cherry Tomato and Radicchio Salad with Lemon Vinaigrette
This story was originally published July 9, 2008 at 12:00 AM with the headline "Mussel chowder at Piedmont."