Rick Moonen’s Mussel Chowder
Rick Moonen's Mussel ChowderBy 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
- 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