Mussel Chowder

Name: Mussel Chowder
Total time: 1 h 15 min
Yield: Six first-course or four main-course servings
Ingredients: 2 cups white wine; 1/2 cup water; 2 tablespoons fresh lemon juice; 5 pounds mussels, scrubbed, beards removed; 2 teaspoons unsalted butter; 4 medium leeks, halved lengthwise and thinly sliced crosswise; 2 carrots, peeled and cut into 1/4-inch dice; 2 cups red potatoes, cut into 1/4-inch dice; 2 cups whole milk; 1/2 cup heavy cream; 1/4 teaspoon saffron threads; 2 teaspoons kosher salt; Freshly ground pepper to taste; 1/4 cup fresh basil leaves, cut crosswise into thin strips

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Scallops and Scrimpshaw

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Ingredients

Yield:Six first-course or four main-course servings

2cups white wine
½cup water
2tablespoons fresh lemon juice
5pounds mussels, scrubbed, beards removed
2teaspoons unsalted butter
4medium leeks, halved lengthwise and thinly sliced crosswise
2carrots, peeled and cut into ¼-inch dice
2cups red potatoes, cut into ¼-inch dice
2cups whole milk
½cup heavy cream
¼teaspoon saffron threads
2teaspoons kosher salt
Freshly ground pepper to taste
¼cup fresh basil leaves, cut crosswise into thin strips

Ingredient Substitution Guide

Preparation

Step 1
Place 1 cup of wine, the water and the lemon juice in a large pot and bring to a boil. Lower heat, add the mussels, cover and steam, shaking the pot from time to time, until the mussels open, about 7 minutes. Set aside until cool enough to handle. Pull the mussels from the shells and refrigerate. Reserve the broth.
Step 2
Melt the butter in a large, wide pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the carrots and potatoes and cook for 4 minutes longer. Add the mussel broth and the remaining wine and simmer for 15 minutes.
Step 3
Turn the heat to low and stir in the milk and cream. With the liquid barely at a simmer, cook for 30 minutes. Stir in the saffron and cook for 5 minutes longer. Add the mussels, salt and pepper and cook just until the mussels are warmed. Ladle into bowls and garnish with the basil. Serve immediately.

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