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Creamy Mussels Chowder

Source of Recipe

"The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"Serve with crusty French or Italian bread and a large green salad."

List of Ingredients

â—¦ 4 pounds fresh mussels, scrubbed and picked over (see note)
â—¦ 1 cup dry white wine
â—¦ 2 cups peeled and diced waxy potatoes
â—¦ ½ cup halved and thinly sliced carrot
â—¦ 1 teaspoon salt, divided, plus more to taste
â—¦ 2 leeks, white part only
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 2 stalks celery, thinly sliced
â—¦ 1 clove garlic, minced
â—¦ 2 ½ tablespoons all-purpose flour
â—¦ ½ teaspoon seafood seasoning (such as Old Bay)
â—¦ 1 bottle (8 ounces) clam juice
â—¦ 1 teaspoon dried thyme
â—¦ 1 ½ cups light cream or half-and-half
â—¦ Freshly ground black pepper, to taste


Recipe

Put the mussels into a large pot and add the wine and ½ cup of water. Cover and steam over medium to high heat for 5 to 7 minutes. Using a slotted spoon, transfer the mussels to a large bowl and set aside to cool.

Line a colander with cheesecloth and place it inside another bowl. Pour the mussel broth through it to strain, then set the liquid aside. Set aside 12 mussels in the shell for garnish. Remove the meats from the remaining shells. Coarsely chop half of the meats.

Put the potatoes and carrots into a small saucepan; add 1 cup of water, or enough to barely cover; and ½ teaspoon of the salt. Bring to a boil and cook gently for 6 to 7 minutes, uncovered, or until the potatoes are almost tender. Remove from the heat.

Leaving the root end intact, cut the leeks lengthwise, into quarters. Fan the leeks and thoroughly rinse them. Roughly chop the leeks and set aside.

In a large soup pot over medium heat, melt the butter. Add the leeks and celery and cook for 8 to 9 minutes, or until soft. Add the garlic, flour, and seafood seasoning and cook for 1 minute more. Add the clam juice, thyme, reserved mussel broth, and contents of the potato saucepan and simmer. When the soup starts to thicken, add the cream and a scant ½ teaspoon salt. Add the chopped and whole mussel meats, stir, and simmer for about 5 more minutes. Taste and add salt and pepper, if desired. Serve hot, with two mussels in the shell on each portion as garnish.

Makes 6 servings



Notes:

• How to Prepare Mussels:
Under running tap water, scrub the mussels with a bristle brush to remove grit and dirt. Tap the smooth surface of any open shells with a fingertip; if the shell doesn't close, discard it. Use scissors to trim off or your hands to pull off the little "beards" that may be attached. After steaming, discard any mussels that may not have opened.

• Coming Clean:
A leek's layers can trap dirt. To clean, submerge slices in a bowl filled with cold water. Swirl them in the water and then let them sit for several minutes. Remove from the water, rinse, and pat dry with paper towels.


"Chowder breathes reassurance. It steams consolation."
—Clementine Paddleford, American food writer (1898-1967)