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.
CREAMY MUSSEL CHOWDER
This makes a great lunch for friends, and is always popular with the family for weekends. In cool weather it seems even better than usual. Preparing the mussels is very simple but does take a few minutes; however, this is well worth it as they are such incredibly good value.
Provided by Kiwi Kathy
Categories Chowders
Time 30m
Yield 3 , 3 serving(s)
Number Of Ingredients 12
Steps:
- Boil 2 cups of water in a large pot, then add a third of the washed mussels, cover and heat until shells open 5mm, then lift promptly, with tongs, into a large bowl. Repeat until all mussels have opened.
- Save the liquid.
- Cut onion(s) in 1cm cubes.
- Heat the oil in a covered non-stick pan, then add the onion and cook, stirring occasionally, until softened but not browned.
- Chop the carrot, celery and potato into similar sized cubes and add them to the pan.
- Strain the mussel cooking liquid into the pan of vegetables and simmer until vegetables are tender.
- Take the mussels from shells, discarding beards.
- Cut the mussels in 1cm cubes, saving any liquid, and put aside.
- Melt the butter in the cleaned mussel pot, then stir in the flour. Add the milk and bring to the boil, stirring or whisking constantly, then add the stock and boil again, still stirring.
- Take off the heat.
- Add the cooked vegetables and their cooking liquid and season carefully to taste.
- Cool, then refrigerate up to 24 hours if necessary.
- When ready to serve, heat, stirring constantly, until very hot.
- Add two thirds of the mussels and any liquid, then pour into large bowls. Top with remaining mussels and chopped parsley or dill if desired and serve with hot rolls, garlic bread, crackers or toast.
Nutrition Facts : Calories 804.3, Fat 33.3, SaturatedFat 14.4, Cholesterol 153.3, Sodium 1440.9, Carbohydrate 70.2, Fiber 5.9, Sugar 5.7, Protein 54.9
LIGHTLY CURRIED MUSSEL CHOWDER
Provided by Food Network
Categories main-dish
Yield Makes about 9 cups; serves 8 a
Number Of Ingredients 14
Steps:
- Clean and debeard the mussels. Stem them open. Strain the broth; you should have 4 cups of broth (and 1 pound of mussel meat). Cover the shelled mussels and keep refrigerated until ready to use.
- Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown. Using a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
- Add the butter, ginger, garlic, bell pepper, onion, curry powder, and cayenne pepper to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the pepper and onion are softened but not browned.
- Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. Cover and cook the potatoes vigorously for 5 minutes. Add the sweet potatoes. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Lower the heat to medium, cover, and cook for 6 to 8 minutes longer, until the white and sweet potatoes are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes and sweet potatoes against the side of the pot and cook a minute or two longer to release their starch.
- Remove the pot from the heat and stir in the mussels and cream. Mussels are not as salty as clams, but you will still need to exercise a light hand as you season the chowder with salt. Add black pepper to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees F) for a few minutes.
- Ladle the chowder into cups or bowls, making sure that the mussels, bell pepper, onion, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped cilantro and scallions.
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
More about "creamy mussel chowder recipes"
CREAMY MUSSEL CHOWDER RECIPE | HELLOFRESH
From hellofresh.ca
Cuisine FrenchTotal Time 25 minsCategory Main CourseCalories 1200 per serving
RECIPE: CREAMY MUSSEL CHOWDER | STUFF.CO.NZ
From stuff.co.nz
HEALTHY MUSSEL CHOWDER - NEILS HEALTHY MEALS
From neilshealthymeals.com
MUSSEL CHOWDER RECIPE | HEALTHY DINNER IDEAS - HEART …
From heartfoundation.org.nz
SEAFOOD CHOWDER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
NEW ENGLAND CLAM CHOWDER RECIPE WITH MUSSELS AND …
From today.com
10 BEST MUSSEL CHOWDER RECIPES | YUMMLY
From yummly.com
CREAMY SEAFOOD CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
MUSSEL CHOWDER | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SEAFOOD CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
QUéBéCOIS MUSSEL CHOWDER RECIPE - FOOD REPUBLIC
From foodrepublic.com
CREAMY MUSSEL CHOWDER - GOOD HOUSEKEEPING
From goodhousekeeping.com
CREAMY MUSSEL CHOWDER RECIPES
From tfrecipes.com
SEAFOOD CHOWDER RECIPE - BBC FOOD
From bbc.co.uk
25 EASY MUSSELS RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
QUICK MUSSEL CHOWDER | FOOD IN A MINUTE
From foodinaminute.co.nz
TRADITIONAL CREAMY NZ GREENSHELL MUSSEL CHOWDER
From aquaculture.org.nz
TASTEFOOD: AN EASY BREEZY CLAM CHOWDER RIFF - THE MERCURY NEWS
From mercurynews.com
LOW CARB MUSSEL CHOWDER - EASY SOUP RECIPE - DIET DOCTOR
From dietdoctor.com
You'll also love