Innkeeper's Mussel Chowder

"A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III"
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
Ready In:
1hr 10mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped.
  • In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes.
  • Pour into a colander set in a large bowl to collect juices.
  • Let mussels stand until cool enough to touch.
  • Meanwhile, peel potatoes and cut into 1/2-inch cubes.
  • Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
  • In the pan used for mussels, melt butter over medium heat.
  • Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
  • Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
  • Pour mussel juices from bowl into pan.
  • Add tomato sauce, cream, and potatoes.
  • Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
  • Meanwhile, remove mussels from shells; discard shells.
  • Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.
  • Add salt and pepper to taste.
  • Ladle into bowls.

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Reviews

  1. Fantastic! I made this for lunch, and we all really enjoyed it. Everything about it was quite tasty, but I think it was the curry that made this so remarkable. Thank you for sharing your recipe, Annacia. Made for Spring 2013 Pick-A-Chef.
     
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