Mussel Chowder
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
749
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).