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Chowder: Red Mussel Chowder




Source of Recipe


Internet


List of Ingredients




2 pounds fresh mussels, rinsed and debearded
1/3 cup dry white wine
1 tablespoon unsalted butter
8 slices pepper bacon, diced
2 teaspoons extra virgin olive oil
1 onion, diced
3 cloves garlic, chopped
1 cup dry red wine
2 cups fish stock or mussel liquor
4 cups tomato purée
3 ripe potatoes, diced
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram

1/2 cup crème fraîche, for garnish



Recipe



In a large saucepan over high heat, combine the mussels, white wine, and butter. Bring the mixture to a boil and cook just until the mussels open, 6 to 8 minutes. Remove the mussels from the cooking liquid and let cool. Strain the cooking liquid through a fine sieve and set aside. When the mussels are cool enough to handle, remove the meat from the shells and set aside.

Heat the olive oil in a stockpot over high heat until hot. Add the bacon and cook until crispy, about 4 minutes. Remove the bacon from the pan (reserving the drippings in the pan) drain on paper towels, and set aside. Add the onion and garlic to the pan, lower the heat to medium, and sauté for 2 minutes. Add the red wine and reduce over high heat until about 1/2 cup of wine remains, about 4 minutes. Add the stock and reduce until about 1 cup of liquid remains. Add the tomato purée, potatoes, oregano, thyme, and marjoram, and cook until the potatoes are tender, about 10 minutes. Season to taste with salt and pepper. Stir in the mussels and bacon. Serve hot, garnished with crème fraîche.

Serves 6