Mussel Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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