Lightly Curried Mussel Chowder Food

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TOBY'S MUSSEL CHOWDER



Toby's Mussel Chowder image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup white wine
1 tablespoon butter
1 tablespoon chopped garlic
1 tablespoon dried basil, plus 1 tablespoon
2 to 3 pounds mussels, scrubbed and debearded
1/4 pound bacon, chopped
2 cups chopped onions
2 cups chopped celery
4 cups (1/2-inch dice) potatoes
1/4 teaspoon dried thyme
2 cups clam juice or fish stock
2 teaspoons salt
1 teaspoon pepper
1 to 2 cups milk (depends on how thick you want chowder)

Steps:

  • Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
  • In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.

SAN FRANCISCO-INSPIRED MUSSEL CHOWDER



San Francisco-Inspired Mussel Chowder image

Since chowder is a regional dish, it's not surprising there are many variations to choose from. My version is based on one I tasted at a restaurant by the waterfront in the Bay Area, which consisted of fresh clams cooked in a velvety, creamy sauce with potatoes and bacon. Since I love mussels, I decided to use them instead of clams. If you really want the full San Francisco experience, remove the mussels from their shells, stir the meat back into the chowder and serve in a sourdough bread bowl.

Provided by Carla Hall

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 14

4 bacon slices, chopped
1/2 cup chopped scallions (white and light green parts), plus more for garnish
3 cloves garlic, minced plus 1 whole clove
1/2 teaspoon kosher salt, plus more for seasoning
2 thyme sprigs
1 lemon, zest peeled into strips with a vegetable peeler
2 cups fish stock
2 medium Yukon Gold potatoes, peeled and diced
Pinch of ground white pepper
1 pound mussels, scrubbed and debearded
1 cup heavy cream
Olive oil
1 baguette, sliced
1 clove garlic, whole

Steps:

  • Cook the bacon in a large deep skillet with 1 tablespoon olive oil over medium heat until crispy, stirring occasionally, about 6 minutes. Transfer to a plate lined with paper towels, reserving the drippings in the skillet.
  • Cook the scallions in the reserved bacon drippings over medium heat, stirring frequently, until softened. Place the minced garlic on your board and sprinkle with a generous pinch of kosher salt, then use the side of a chef's knife to scrape into a paste. Add the garlic, thyme and lemon peel strips and cook until fragrant, 2 minutes. Add the fish stock and potatoes, 1/2 teaspoon salt and a pinch of white pepper; bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 5 minutes.
  • Increase the heat to medium-high, add the mussels, cover and cook until the mussels have opened, 2 to 3 minutes. Remove from the heat and discard any mussels that have not opened.
  • Return the pan to the heat and simmer until the liquid is slightly reduced, about 2 minutes. Stir in the heavy cream and lemon juice. Top the mussels with the cooked bacon and extra sliced scallions.
  • Preheat a grill pan over medium-high heat. Brush the baguette slices with a little olive oil, then add to the grill pan and cook until golden brown, 2 minutes per side. Remove from the pan and rub with the whole garlic clove. Served the mussels with the grilled bread.

CURRIED SEAFOOD CHOWDER



Curried Seafood Chowder image

For a low-salt, low-fat diet, coat pan with nonstick spray rather than using butter and use low-sodium bouillon powder, skim evaporated milk and skim milk. Please don't substitute canned for frozen peas; they taste awful in this. Cooking time also includes final 10 minutes off flame.

Provided by echo echo

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon butter
2 cups sliced mushrooms
1/2 large onion, chopped
1 teaspoon curry powder
2 tablespoons flour
1/4 cup evaporated milk
1 1/2 cups milk
1 teaspoon chicken bouillon powder
2 tablespoons sherry wine
1 dash cayenne
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon sugar
2/3 lb medium shrimp, peeled and deveined
1 lb scallops
1 1/2 tablespoons lemon juice
2 tablespoons green onions
2 tablespoons finely chopped sweet bell peppers (color of your choice)
1 cup frozen green pea, thawed

Steps:

  • Melt butter in a dutch oven or large pot.
  • Over medium-high heat, sauté mushrooms and onion until tender, about 5 minute.
  • Stir in curry powder and flour, then stir in next 8 ingredients (evaporated milk through sugar) plus 1 1/2 cups water. Bring to a boil.
  • Add shrimp and scallops, return to boiling and then immediately reduce heat to a simmer.
  • Let simmer, stirring often (including scraping bottom of pan), until shrimp begin to curl and scallops turn opaque, about 15 minutes.
  • Remove from heat and immediately stir in the remaining ingredients.
  • Let stand 10 minutes, then serve.

Nutrition Facts : Calories 382.1, Fat 10.1, SaturatedFat 5.1, Cholesterol 177.8, Sodium 515.7, Carbohydrate 22.8, Fiber 2.6, Sugar 4.3, Protein 42.4

CURRIED MUSSEL AND POTATO CHOWDER WITH PEAS



Curried Mussel and Potato Chowder with Peas image

A rich-tasting low-fat chowder with lots of spicy curry flavor.

Yield Serves 4

Number Of Ingredients 10

2 cups water
1 cup dry white wine
2 teaspoons curry powder
1 large garlic clove, crushed
1 bay leaf
1/2 teaspoon turmeric
2 pounds mussels, scrubbed, debearded
4 cups 1/2-inch cubes peeled russet potatoes (about 3 medium)
1 1/2 cups low-fat (1%) milk
1/2 cup frozen green peas

Steps:

  • Combine water, wine, curry powder, garlic, bay leaf and turmeric in large pot. Bring to boil. Reduce heat; cover and simmer 8 minutes. Add mussels. Increase heat to high, cover and cook until mussels open, about 4 minutes(discard any mussels that do not open). Pour mixture into strainer set over large bowl; reserve cooking liquid in bowl. Cool mussels. Remove mussels from shells; discard shells.
  • Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain. Transfer 1 cup potatoes to heavy large saucepan. Puree remaining potatoes and 1 cup milk in processor until smooth. Add puree to saucepan. Add reserved mussel cooking liquid, remaining 1/2 cup milk and peas. Bring to simmer. Stir in mussels. Season to taste with salt and pepper and serve.

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