8 first-course servings must be teacup-sized as this made a meal with some leftover for 2 adults with average appetites. This took some time to make, but the result was worth it. Steam the mussels in wine & cilantro for added flavor. 500 g frozen New Zealand green-lipped mussels in the half shell about ¼ cup sake or sherry ginger peanut oil ¼ cup sherry 1 tsp soy sauce 1 tsp Chinese sesame oil sprinkle of garlic powder or roasted sesame seeds. mace, ground 1/2 tsp. Prep all ingredients as mentioned in the list. One day I realized I had a freezer full of mussels instead of clams, so Southwest Mussel Chowder was born. One of my favourite soups. onion, diced 1/2 c. onion, diced 1/2 c. celery, diced 3 lg. Two took a copy of the recipe home. Turn the heat to low and stir in the milk and cream. Pour over wine, stock and cream. I have made it for groups of people who fawn all over it. Hence a Galway seafood chowder recipe may be very different to a Dingle seafood chowder recipe or even a Donegal seafood chowder … Fry leek, potatoes and bacon for 5min until vegetables are nearly tender. Add the fried bacon, onion, and cooked potatoes, then cook an additional 5 min. ½ cup cream. Serve piping hot, garnished with freshly chopped parsley. With the liquid barely at a simmer, cook for 30 minutes. Add the mussels, salt and pepper and cook just until the mussels … Add the cooked vegetables and their cooking liquid and season carefully to taste. (It should be noted that I didn't actually *eat* any of the mussels, but the soup they were in was quite satisfying.). white pepper Pinch of nutmeg 1 pt. 23 %, cups fish stock or 2 cups chicken stock. Served with a slice of crusty bread and a simple green salad, who can resist a nice hot bowl of chowder? In cool weather it seems even better than usual. Enjoy warehouse prices on namebrand seafood products. Steam about 4 lbs of mussels for lunch (to serve 4 people. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Check to see when shells begin to open, be careful not to overcook. half & half 1 tbsp. Stir in the saffron and cook for 5 minutes longer. When you near the 5-minute mark, lift the lid and see if the mussel … Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise. I added more clams as well as cream. Have made it twice for dinner parties and everyone loved it! 1. Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Three of the couples took home the recipe. Made with. Preparing the mussels is very simple but does take a few minutes; however, this is well worth it as they are such incredibly good value. Haven't made the recipe yet but it sounds delicious. Dairy-free Mussel Chowder. If you’re short on time, you can also spruce up any store-bought chowder by adding a can of Provisions Mussels. I love mussels, but this recipe is just okay. I used a combination of already cooked, shelled, and frozen meat. A definite keeper (though next time I will double the liquid -- I make steamed mussels a lot and freeze the liquid, so there's always mussel broth on hand). This was outstanding! Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. This was a very flavorful, yummy dish. Would suggest garnishing with cilantro sprig. Steaming Mussels. Share. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Add the potato and three cups of chicken broth. This is one of my favorite soups. Would definitely make again! Smoked Mussel Chowder. https://farmtojar.com/cioppino-bouillabaisse-seafood-chowder In a large skillet over ... blended, add the mussel meats and continue to cook … If using local frozen half-shell mussels, add now and cook for 1-2 minutes. If using local frozen half-shell mussels, add now and cook for 1-2 mins. I had to do something with a ziploc full of leftover mussels, so I made them into this soup. Add the mussel broth and whisk to break up the roux. 2½ cup fish or chicken stock. Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. Cover and cook the potatoes vigorously for 5 minutes. Boil 2 cups of water in a large pot, then add a third of the washed mussels, cover and heat until shells open 5mm, then lift promptly, with tongs, into a large bowl. Cut the mussels in 1cm cubes, saving any liquid, and put aside. Loved it! Combine water, wine, curry powder, garlic, bay leaf and turmeric in large pot. I used fewer mussels than called for, more cream (about 1/2c) and added 4 small diced potatoes. Saute the bacon 7mins/120°C/ or until beginning to brown, it will depend on how fine your bacon is chopped. Transfer promptly, with tongs, into a large bowl. Add the mussel broth and the remaining wine and simmer for 15 minutes. Preparation. 1 1/2 lb. Different from New England clam chowder -- this soup was not thick or creamy. I served it at a dinner party and everyone was raving. 2. I would probably try using just one leek and using closer to a 50-50 mixture of water and wine. Final step: Take advantage of these last 5 min to discard most of the mussel shells, keeping some for decoration. https://www.epicurious.com/recipes/food/views/mussel-chowder-106356 Skill Level. Cook and stir until a creamy consistency is obtained. The seven people I had invited for dinner Sunday all came back for seconds. I used sour cream instead of whipping cream. To steam the mussels, place them in a pot with about 1 cup of water. 2. Begin with the mussels. I have made this three times during the past year. Discard any open mussels and those with broken shells. I made it for guests yesterday and they (as well as their young children) just raved about it, saying it was restaurant quality. Cool, then refrigerate up to 24 hours if necessary. In a large Dutch oven, melt the butter and sauté the diced onions and celery over medium heat until softened. Repeat until all mussels have opened. Remove the mussels from their shells, leaving aside the fibrous adductor muscle. Stir in corn and mussels; bring to a boil. I don't even like mussels and I thought this dish was very good. I will definitely make this again... and I'm sure will impress whoever is invited to our house for dinner. Over the years, we have added a variety of flavors to delight chefs and families everywhere. I highly recommend it. I, too, thought that this recipe was weak. (I add extra garlic to almost everything!) The recipe editor can be a pain, so when it comes to the shellfish, you can use a pound of clam and/or mussel meat. When ready to serve, heat, stirring constantly, until very hot. What should I do with those? potatoes, sm. Otherwise I followed the recipe exactly and it was a success. The flavors were incredible and the soup beautiful to look at. Top with remaining mussels and chopped parsley or dill if desired and serve with hot rolls, garlic bread, crackers or toast. Bring to the boil and cook for a few mins until the mussels have opened. Repeat until all mussels … Loved this dish! MUSSELS GENEVIEVE. Wash chopped leeks in a bowl of cold water, then lift out and drain well. Add the onions, garlic and celery chop 3seconds/speed5 then cook 5mins/100°C/speed1. Delicious! I had been craving something like this, and found the recipe. 70.2 g Great recipe. heavy cream 1 qt. Continue to steam/cook the mussels for 5 to 10 minutes. Patagonia Provisions Smoked Mussels. I followed the suggestions of the other cooks and found that the broth was too strongly flavored with wine and leeks. Remove from the heat and season well with salt and pepper. 4 1/2 lb mussels (preferably cultivated), 2 medium leeks (white and pale green parts only), finely chopped, 2 large orange bell peppers, finely chopped. 3. Add the milk and bring to the boil, stirring or whisking constantly, then add the stock and boil again, still stirring. MUSSEL CHOWDER (SERVES 4) 1 pack mussel meats (1lb) 1 tablespoon oil 1 medium onion, diced 2 oz celery, chopped 2 strips of bacon, finely chopped 4 medium potatoes, cubed 2 cups fish stock or water Parsley, chopped, 1 tablespoon 3⁄4 cup cream Salt & pepper to taste Preparation • Heat the oil in a large pan over medium heat. I made half the recipe - since there are just two of us - and added extra garlic. Don’t let them eat more than half, so make sure you serve them with salads and lots of other things, or you won’t be having chowder for dinner). Medium/Hard. It was pretty easy, and tasty. I got mussels precleaned in the store, so making it was quick and easy. I thought that the leeks overwhelmed the flavor of this dish.I only used two leeks. Reduce heat; cover and simmer 8 minutes. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. You can obviously cook and shell your own. Wonderful recipe, particularly liked the fact that it is a low-fat chowder because very little cream. Have leftover mussels and hadn't thought of the soup. Thaw the mussels overnight in the refrigerator. I made it exactly the way the recipe called for. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Serve with a very good pinot grigio. One of the best soups, and not to much work with it. One of the best dishes I have found on this site. And it was just as colorful and appealing as in the pic! Cover and cook 5 minutes or until mussels open; discard any unopened shells. For the people below who didn't know how much liquid to use to steam the mussels: the instructions are found in the link in the ingredient list. Heat the oil in a covered non-stick pan, then add the onion and cook, stirring occasionally, until softened but not browned. Set mussels aside to cool, discarding any unopened mussels. 1 leek finely chopped (white part only) 3 cloves garlic finely chopped. Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching. 2½ cups milk. Season with salt and pepper. Overall, it was OK but isn't something I'm eager to make again. I omitted the peppers as no one in my family likes them and steamed the mussels in mostly wine with a small bit of water rather than 50% of each. There is no salt or butter. Blitz very roughly with a hand blender, and add the mussels and cream. Often mussels are included in chowder, for example, but really you can use whatever you can get your hands on. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels! It needs some help! Best served with ciabbatta bread for sopping up juices. You use 1/2 cup water and 1/2 cup white wine. This was just wonderful! A pinch of tarragon suits it very well. I made this as a main course with a baguette to sop up the juice. I also add a touch of sherry to finish it off. Remove from the heat and season well with salt and pepper. https://www.foodinaminute.co.nz/Recipes/Quick-Mussel-Chowder Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavour. Makes. 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Used two leeks mussels, but the result was worth it this was! Some time to make again add extra garlic to almost everything frozen mussel chowder ) 1/4!