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Mussel and Rock Shrimp Chowder




Source of Recipe


Internet


List of Ingredients




To prepare the mussels:
2 cups dry white wine such as Muscadet, Sancerre or sauvignon blanc (C=3.2g)
2 cups clam juice (C=2g)
2 pounds of cleaned mussels, scrubbed and beard removed (C=10g)

To make the chowder:
2 tablespoons unsalted butter (C=0g)
1 tablespoon minced fresh garlic (C=1g)
1/2 cup yellow onion, peeled and diced 1/4-inch (C=6.4g)
2 teaspoons mild to hot paprika (C=2.4g)
1 cup heavy whipping cream (C=6.6g)
1 tablespoon corn starch (C=7g)
Sea salt to taste (C=0g)
Tabasco to taste (C=0g)
8 ounces rock shrimp (C=2.0g)
1 teaspoon fresh thyme leaves (C=.2g)
Large pinch of saffron threads (C=.5g)
1/4 cup snipped fresh chives (C=.4g)


Recipe



In large pot with lid that will hold all the mussels, combine white wine and clam juice and bring to simmer over high heat. Add mussels. Cover and cook until mussels are opened, about 8 to 10 minutes. Transfer to colander to collect the mussels and the juices in another pot or bowl. Remove mussel meat from shells and the beard from the meat. Reserve meat in a little of cooking liquids to keep moist. Strain remaining juices through very fine sieve or coffee filter to catch any grit.
In large pot, cook garlic in butter over medium heat until tender, about 2 minutes. Add the onions, cooking until tender and translucent, about 8 minutes. Stir in paprika to combine and cook for about 2 minutes to release the flavor. Add all of the cooking liquids from the mussels, bring to simmer over medium high heat, cooking until broth has reduced to about 3 cups, about 5 minutes.
In small bowl, whisk together heavy cream and corn starch. Ladle a little of the cooking liquid into the bowl and mix. Stir cream mixture into the gently simmering cooking liquids to thicken to your desired consistency, keeping in mind it will get a little thicker as you finish cooking. Adjust the seasoning as necessary with salt and Tabasco.
To serve: Add the mussels with any remaining juices, the rock shrimp, thyme and saffron, cooking at a simmer for about 4 minutes until the shrimp are opaque. Stir in half of the chives. Serve immediately in warm rimmed soup bowls. Top with remaining chives.