Innkeepers Mussel Chowder Food

INNKEEPER'S MUSSEL CHOWDER

Steps:

• Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped.
• In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes.
• Pour into a colander set in a large bowl to collect juices.
• Let mussels stand until cool enough to touch.
• Meanwhile, peel potatoes and cut into 1/2-inch cubes.
• Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
• In the pan used for mussels, melt butter over medium heat.
• Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
• Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
• Pour mussel juices from bowl into pan.
• Add tomato sauce, cream, and potatoes.
• Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
• Meanwhile, remove mussels from shells; discard shells.
• Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.
• Add salt and pepper to taste.
• Ladle into bowls.

MUSSEL CHOWDER

Steps:

• Place 1 cup of wine, the water and the lemon juice in a large pot and bring to a boil. Lower heat, add the mussels, cover and steam, shaking the pot from time to time, until the mussels open, about 7 minutes. Set aside until cool enough to handle. Pull the mussels from the shells and refrigerate. Reserve the broth.
• Melt the butter in a large, wide pot over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the carrots and potatoes and cook for 4 minutes longer. Add the mussel broth and the remaining wine and simmer for 15 minutes.
• Turn the heat to low and stir in the milk and cream. With the liquid barely at a simmer, cook for 30 minutes. Stir in the saffron and cook for 5 minutes longer. Add the mussels, salt and pepper and cook just until the mussels are warmed. Ladle into bowls and garnish with the basil. Serve immediately.

MUSSEL CHOWDER

Steps:

• 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, 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. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.
• Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.