Mussel Chowder

Mussel Chowder
Photo by Rita Maas

Ingredients

  • 2 tablespoons olive oil
  • 1 large shallot
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup unsalted butter
  • 2 large garlic cloves
  • ½ cup dry white wine
  • + 6 more ingredients
    • ¼ cup heavy cream
    • crusty bread
    • 4 ½ pounds mussels (preferably cultivated)
    • 2 medium leeks
    • 2 medium carrots
    • 2 large orange bell peppers

Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise. Wash chopped leeks in a bowl of cold water, then lift out and drain well. Cook leeks, carrots, bell peppers,...

View full recipe at Epicurious

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