Mussel Chowder Recipe

Mussel Chowder Recipe

  • 4 1/2 lb mussels (preferably cultivated), cleaned and steamed , using half white wine and half water and reserving cooking liquid
  • 2 medium leeks (white and pale green parts only), finely chopped
  • 2 medium carrots, finely chopped
  • 2 large orange bell peppers, finely chopped
  • 1 large shallot, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • Accompaniment: crusty bread
  1. 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.
  2. Wash chopped leeks in a bowl of cold water, then lift out and drain well.
  3. 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.
  4. 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.
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