Mussel Chowder

"This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread."
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Ready In:
1hr 5mins




  • 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 the remaining mussels and halve them crosswise.
  • Wash the chopped leeks in a bowl of cold water. Then lift out and drain well.
  • 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.
  • Stir in halved mussels and cream and simmer, until just heated through, about 1 minute. Season with salt and pepper.

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I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
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