Rick Moonen
Here is a take on traditional clam chowder, instead served with mussels.

Rick Moonen's Mussel Chowder

By Chef Rick Moonen

Serves 8 People

 

INGREDIENTS:

Mussels:

2 tbsp. olive oil

2 tbsp. minced garlic

2 tbsp. minced shallot

3 lbs. mussels, scrubbed and de-bearded

2 cups dry white wine

Chowder:

6 tbsp. unsalted butter

2 cups finely chopped onion

2 cups finely chopped leeks (white and some green parts)

1 cup finely chopped carrots

1 cup finely chopped celery

2 sprigs thyme, 1 bay leaf, and the green from 1 leek, tied together with string

coarse salt and freshly ground black pepper

1/3 cup AP flour

3 tbsp. Madras curry powder

3 cups vegetable stock

1 russet potato, peeled and cut into 1/3 inch cubes

2 large red-skinned potatoes, scrubbed and cut into 1/3 inch cubes

1 cup heavy cream

juice of 1 lemon

zest of 1 lemon

1/4 cup finely chopped fresh chives

DIRECTIONS:

• Put the oil, garlic, and shallots in deep skillet over medium-high heat. Cook for 1-2 minutes, until vegetables is softened, not browned. Turn heat to high, add mussels and white wine and cover the pot. Cook, giving the skillet a shake until the mussels open, 6-7 minutes.
• Pour mussels through strainer and save liquid.
• Melt butter in stockpot over medium-low heat.
• Add onions, leeks, carrot, celery and herb bouquet. Season with salt and pepper.
• Cover and sweat until vegetables is softened, about 5 minutes.
• Remove herb bouquet and stir in flour and curry powder. Cook, stirring often about 5 minutes.
• Stir in the stock and mussel liquid and bring to simmer. Drop back in herb bouquet and cook for 5 minutes.
• Add potatoes and turn heat to medium-high, bring back to simmer.Reduce heat and simmer until potatoes are tender, 15 minutes.
• Pull the mussels from their shells. Reserve mussels and add any liquid to the chowder.
• Bring the cream to a boil in a saucepan. Reduce slightly and then turn off heat.
• Remove herb bouquet when potatoes are tender.
• Stir in mussels and cream, add lemon juice and season with salt and pepper if necessary.
• Garnish with lemon zest and chives. Serve with crusty bread.

Photo By TheFoodPlace.co.uk, via Flickr, Creative Commons License