Innkeeper's Mussel Chowder

Recipe by Annacia
READY IN: 1hr 10mins
SERVES: 8-10




  • 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.