In a large stockpot, add the bacon and render for 5 minutes over medium heat.¬† Add a 2 count of olive oil, then toss in garlic, onion, thyme, celery and potato.¬† Cook for 10 minutes until vegetables are tender then add white wine.¬† Cook until liquid is reduced by half then add flour, stirring to combine well.¬† Next, add the stock and milk.¬† Bring to a boil whilst stirring then reduce heat to medium cooking for 20 minutes covered.¬† Next add the mussels. cooking for 5-10 minutes until all the clams are open.¬† Remove the bacon, season to taste with salt and pepper and serve in large flat bowls.
In a food processor, combine panko, parsley, rosemary and thyme.¬† Process until well combined then dump out on a sheet tray. Season with salt and drizzle with extra-virgin olive oil.¬† Bake in a pre-heated oven (375 degrees F) for 5-7 minutes until crispy and lightly golden. Set aside and use as garnish over New England Mussel Chowder.
Edited: October 15th, 2009