Best 2 Mussel Chowder Recipes

Mussel chowder is a hearty and flavorful seafood soup that combines the briny sweetness of mussels with a creamy, flavorful broth. It's a classic New England dish that is often served as a main course or a side dish. This article features three delicious mussel chowder recipes that are sure to satisfy your cravings: a classic New England mussel chowder, a spicy Thai mussel chowder, and a creamy corn and mussel chowder. Each recipe offers a unique twist on the traditional dish, ensuring that there's a chowder for everyone to enjoy. Whether you prefer a classic, spicy, or creamy chowder, these recipes have got you covered.

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MUSSEL CHOWDER

Mussel Chowder image

Categories Soup/Stew Milk/Cream Mussel White Wine Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 13

Ingredients

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

Steps:

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.

MUSSEL CHOWDER

Mussel Chowder image

Provided by Molly O'Neill

Time 1h15m

Yield Six first-course or four main-course servings

Number Of Ingredients 14

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 1659 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Use fresh mussels: Fresh mussels have a briny, sweet flavor that is perfect for chowder. Avoid using frozen mussels, as they can be tough and chewy.
Clean the mussels thoroughly: Mussels can contain sand and grit, so it is important to clean them thoroughly before cooking. Scrub the mussels under cold water with a stiff brush to remove any dirt or debris. Pull off the beards (the stringy things that protrude from the shells) and discard them.
Cook the mussels in a flavorful liquid: The liquid that you cook the mussels in will infuse them with flavor. Use a flavorful broth or stock, such as chicken broth, fish stock, or vegetable broth. You can also add white wine, beer, or cider to the liquid.
Don't overcook the mussels: Mussels cook quickly, so it is important not to overcook them. Overcooked mussels will become tough and chewy. Cook the mussels just until they open, which will take about 5-7 minutes.
Add vegetables and other ingredients: Once the mussels are cooked, you can add vegetables and other ingredients to the chowder. Common additions include potatoes, carrots, celery, onion, and corn. You can also add herbs, spices, and cream to taste.

Conclusion:

Mussel chowder is a delicious and easy-to-make dish that is perfect for a cold winter day. With its briny, sweet flavor and hearty texture, mussel chowder is sure to warm you up from the inside out. So next time you're looking for a quick and easy meal, give mussel chowder a try. You won't be disappointed!