Rick Moonen’s Mussel Chowder

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

Back to Blog »