Best 2 Mussel Chowder Recipes

In the realm of culinary delights, few dishes evoke a sense of coastal charm and comfort quite like mussel chowder. Originating from humble fishing villages, this delectable soup has evolved into a celebrated dish, gracing the tables of seafood enthusiasts worldwide. With its creamy broth, succulent mussels, and heartwarming flavors, mussel chowder offers a culinary journey that tantalizes the taste buds and enchants the senses. Whether you seek a classic rendition or a contemporary twist, this article will guide you through a selection of the finest mussel chowder recipes, ensuring an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

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:

Choose Fresh Mussels: Always opt for live mussels with tightly closed shells. Avoid any mussels with broken or cracked shells.

Clean Mussels Thoroughly: Before cooking, clean the mussels by scrubbing them with a stiff brush under cold running water. Remove any barnacles or debris from the shells.

Open Mussels Properly: To open the mussels, heat them in a large pot with a lid over medium-high heat. Shake the pot occasionally until the mussels open. Discard any mussels that remain closed after cooking.

Use a Good Quality Broth: The base of a great mussel chowder is a flavorful broth. Use a combination of seafood stock and chicken stock for a rich and savory flavor.

Add Vegetables for Texture: Incorporate a variety of vegetables into your chowder for added texture and nutrients. Common choices include diced carrots, celery, onions, and potatoes.

Season to Taste: Adjust the seasonings in your chowder to your liking. Common seasonings include salt, pepper, thyme, bay leaves, and paprika.

Serve with Crusty Bread or Crackers: Mussel chowder is traditionally served with crusty bread or crackers for dipping. This helps soak up the delicious broth and adds an extra layer of texture to the dish.

Conclusion:

With its creamy texture, savory flavors, and tender mussels, mussel chowder is a hearty and comforting dish that is perfect for any occasion. By following these tips and using high-quality ingredients, you can create a delicious and memorable mussel chowder that will impress your family and friends. Whether you enjoy it as a main course or a side dish, mussel chowder is a versatile and satisfying meal that is sure to become a favorite in your kitchen.