Mussel Chowder

Sorry, must be the constant sound of football droning in the background… not a big fan of football season, but, of course, The Husband is.

OK, onto one of my favorite topics > FOOD! As promised, it was a big leftover night tonight, and by the looks of the fridge, tomorrow will be the same. Just can’t see enough light in there yet.

I did, however, make two new recipes tonight. I made Mussel Chowder to start dinner off and it was yummy. Very simple to make, light and creamy. I think next time I make it, I’m going to add a smidge of sour cream just to thicken it a bit and a little less vegetables. Surprisingly enough, The Husband had a whole bowl of it, veggies be darned! It says 8 servings for a starter, but I halved the recipe and there was enough for 3 starters, so take caution when figuring out quantity on this one.

I also made Sour Cream Cherry Bars to take to my office tomorrow. Figured while I was making the chowder, I might as well make something else, right? Never was too good at being idle much, and this recipe’s been clipped on my fridge for awhile now and it was past time for it to come off. Haven’t tried it yet, so I’ll have to report on its worthiness tomorrow.

Until tomorrow…

Mussel Chowder
4-1/2 lb mussels (preferably cultivated), cleaned and steamed, using half white wine and half water and 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
1/4 teaspoon black pepper
1/2 stick (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
Accompaniment: crusty bread

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 remainder and halve them crosswise. Wash 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 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 strained mussel cooking liquid and wine and simmer 10 minutes.

Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.

Makes 8 first-course servings.
Gourmet, April 2002

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