Chef Dave Mottershall spent 7 years cooking on Prince Edward Island. He went with one purpose, to learn more about seafood and there’s no better place than PEI. It was there he developed a real passion for cooking, whole animal butchery and zero waste.

He’s been making this PEI mussel chowder recipe for years. The key is in the ingredients – so don’t skimp on seafood. We’re proud to work with Hooked and Honest Weight for sustainable Canadian seafood.