Shrimp and Mussel Chowder Recipe

Shrimp and Mussel Chowder Recipe

  • 1 pound fresh mussels
  • 1 cup fish, vegetable, or chicken broth
  • 1 cup bottled clam juice
  • 1 bay leaf
  • 6 sprigs thyme
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup unbleached all-purpose flour
  • 2 cups milk
  • 1 red potato, cubed
  • 1 rib celery, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 cup frozen corn
  • 1 carrot, chopped
  • 1/4 pound medium shrimp, peeled and deveined
  • 1/4 pound cod fillets, cubed
  • Hot pepper sauce
  • 1 tablespoon fresh parsley
  1. In a large saucepan, combine the mussels, broth, clam juice, bay leaf, thyme, and garlic. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 10 minutes, or until the mussels open. Discard any unopened mussels.
  2. Line a sieve or colander with cheesecloth. Strain the broth from the mussels and reserve. Discard the bay leaf, thyme sprigs, and garlic. Remove the mussels from the shells and reserve the mussels. Discard the shells.
  3. Wash and dry the saucepan. Melt the butter in the saucepan over medium heat. Stir in the flour to make a smooth paste. Gradually whisk in the reserved mussel broth and the milk. Cook, whisking, over medium-low heat for 5 minutes, or until thickened.
  4. Stir in the potato, celery, bell peppers, corn, and carrot. Cover and simmer for 20 minutes, or until the vegetables are tender.
  5. Stir in the shrimp and cod. Simmer, covered, for 8 minutes, or until the fish is opaque. Season with the hot-pepper sauce. Stir in the parsley and mussels and serve immediately.
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