Mussel Chowder

This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 4 1⁄2 lbs mussels, cleaned and streamed, using half white wine and half water, 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
• 1⁄2 teaspoon black pepper
• 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

Directions

1. Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl.
2. Set aside 24 mussels in their shells, then shuck the remaining mussels and halve them crosswise.
3. Wash the chopped leeks in a bowl of cold water. Then lift out and drain well.
4. 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.
5. Stir in halved mussels and cream and simmer, until just heated through, about 1 minute. Season with salt and pepper.