MUSSEL CHOWDER
Categories Soup/Stew Milk/Cream Mussel White Wine Gourmet
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.
- Wash chopped leeks in a bowl of cold water, then lift out and drain well.
- Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.
- Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.
SAN FRANCISCO-INSPIRED MUSSEL CHOWDER
Since chowder is a regional dish, it's not surprising there are many variations to choose from. My version is based on one I tasted at a restaurant by the waterfront in the Bay Area, which consisted of fresh clams cooked in a velvety, creamy sauce with potatoes and bacon. Since I love mussels, I decided to use them instead of clams. If you really want the full San Francisco experience, remove the mussels from their shells, stir the meat back into the chowder and serve in a sourdough bread bowl.
Provided by Carla Hall
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in a large deep skillet with 1 tablespoon olive oil over medium heat until crispy, stirring occasionally, about 6 minutes. Transfer to a plate lined with paper towels, reserving the drippings in the skillet.
- Cook the scallions in the reserved bacon drippings over medium heat, stirring frequently, until softened. Place the minced garlic on your board and sprinkle with a generous pinch of kosher salt, then use the side of a chef's knife to scrape into a paste. Add the garlic, thyme and lemon peel strips and cook until fragrant, 2 minutes. Add the fish stock and potatoes, 1/2 teaspoon salt and a pinch of white pepper; bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 5 minutes.
- Increase the heat to medium-high, add the mussels, cover and cook until the mussels have opened, 2 to 3 minutes. Remove from the heat and discard any mussels that have not opened.
- Return the pan to the heat and simmer until the liquid is slightly reduced, about 2 minutes. Stir in the heavy cream and lemon juice. Top the mussels with the cooked bacon and extra sliced scallions.
- Preheat a grill pan over medium-high heat. Brush the baguette slices with a little olive oil, then add to the grill pan and cook until golden brown, 2 minutes per side. Remove from the pan and rub with the whole garlic clove. Served the mussels with the grilled bread.
MUSSEL CHOWDER
Provided by Molly O'Neill
Time 1h15m
Yield Six first-course or four main-course servings
Number Of Ingredients 14
Steps:
- Place 1 cup of wine, the water and the lemon juice in a large pot and bring to a boil. Lower heat, add the mussels, cover and steam, shaking the pot from time to time, until the mussels open, about 7 minutes. Set aside until cool enough to handle. Pull the mussels from the shells and refrigerate. Reserve the broth.
- Melt the butter in a large, wide pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the carrots and potatoes and cook for 4 minutes longer. Add the mussel broth and the remaining wine and simmer for 15 minutes.
- Turn the heat to low and stir in the milk and cream. With the liquid barely at a simmer, cook for 30 minutes. Stir in the saffron and cook for 5 minutes longer. Add the mussels, salt and pepper and cook just until the mussels are warmed. Ladle into bowls and garnish with the basil. Serve immediately.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 1659 milligrams, Sugar 9 grams, TransFat 0 grams
MUSSEL CHOWDER
This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread.
Provided by Chef Regina V. Smith
Categories Chowders
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl.
- Set aside 24 mussels in their shells, then shuck the remaining mussels and halve them crosswise.
- Wash the chopped leeks in a bowl of cold water. Then lift out and drain well.
- Cook leeks, carrots, bell peppers and shallot with salt and pepper in the butter and oil in a 5 quart heavy pot over moderate heat, covered, stirring occasionally until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring 1 minute. Add the strained mussel cooking liquid and wine and simmer 10 minutes.
- Stir in halved mussels and cream and simmer, until just heated through, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 496.7, Fat 23.8, SaturatedFat 9.3, Cholesterol 129.4, Sodium 1196.8, Carbohydrate 23.9, Fiber 2.3, Sugar 4.6, Protein 42.2
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