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Innkeeper's Mussel Chowder

Source of Recipe


The Shoalwater Restaurant (Seaview, Washington)






List of Ingredients



• 5 lbs. Penn Cove or other northwest mussels*
  
• 1 cup water (or white wine)
  
• 2 medium potatoes, peeled and diced
  
• 1 large yellow onion, diced
  
• 1 stalk celery, diced
  
• 2 Tbsp butter
  
• 1 (28-ounce) can tomato sauce
  
• 2 cups heavy cream
  
• 1-1/2 tsp dried basil
  
• 2 tsp curry powder
  
• Salt and pepper to taste
  






Instructions



1. Steam mussels in a covered pot with the water until they open. Shuck them, reserving both the cooking liquid and the mussel meats.
   
   
2. Parboil the potatoes until halfway done. Drain.
   
   
3. Saute the onion and celery in the butter until the onions turn translucent. Add the potatoes and toss to coat with butter. Over medium heat, add the tomato sauce, cream and reserved mussel liquid, stirring well. Add basil, curry, salt and pepper. Simmer 35 minutes, stirring frequently from the bottom to prevent scorching.
   
   Add mussels. Heat through and serve.
   
   Makes 8 cups.
   
   






Final Comments


* This recipe is also delicious when made with mussels AND clams (the restaurant uses Willipa Bay Littleneck clams). Use a combination of half mussels and half clams for this variation.

CHEF'S NOTE: When you make this chowder, be sure to taste and adjust the seasoning. Mussels vary greatly in saltiness.